Chilled Roasted Tomato Soup With Tarragon Recipes

ROASTED-TOMATO AND TARRAGON SOUP

Roasted-Tomato and Tarragon Soup image

Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

4 pounds plum tomatoes, halved
2 medium yellow onions, diced
3 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and ground pepper
4 cups low-sodium chicken broth, plus more for thinning
2 tablespoons fresh chopped tarragon

Steps:

Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.

CHILLED TARRAGON TOMATO SOUP WITH VEGETABLE CONFETTI

Chilled Tarragon Tomato Soup with Vegetable Confetti image

Yield Makes 6 cups

Number Of Ingredients 10

Ingredients

3 pounds vine-ripened tomatoes (about 8 medium)
2 teaspoons balsamic vinegar, or to taste
1 teaspoon sugar, or to taste
1 teaspoon fresh lemon juice, or to taste
1 1/2 cups ice water
1 tablespoon finely chopped fresh tarragon leaves
8 vine-ripened yellow cherry tomatoes
1/4 cup finely chopped zucchini
1/4 cup finely chopped red onion
Accompaniment:Baguette Toasts

Steps:

Chop tomatoes and in a food processor purée with vinegar, sugar, and lemon juice until smooth. Pour purée through a sieve into a bowl, pressing hard on solids. Discard solids. Stir in ice water and salt and pepper to taste. Soup may be made 1 day ahead and chilled, covered. Reseason soup before serving.
Stir tarragon into soup and thinly slice cherry tomatoes.
Serve soup sprinkled with tomatoes, zucchini, and onion, and with toasts on the side.

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