ROASTED-TOMATO AND TARRAGON SOUP
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
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.
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Lynn Pace
[email protected]The soup was too acidic for my taste. I think I would have liked it better if I had used fewer tomatoes.
Jimoh Barakat
[email protected]I followed the recipe exactly and the soup was bland. I had to add a lot of salt and pepper to make it taste good.
Thilina Sanjaya
[email protected]I tried this recipe and it turned out great! The soup was creamy and flavorful. I would definitely recommend it.
Jatique Green
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of roasted tomatoes and tarragon. It's the perfect soup for a cold winter day.
saleemullah khan
[email protected]I made this soup last night and it was delicious! The flavors of the roasted tomatoes and tarragon were perfect together. I also added a bit of red pepper flakes for a little extra spice. I will definitely be making this soup again!