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French, Italian Cuisine

Roasted Tomato Soup with Tarragon

Prep15 min
Cook50 min
Total1h 5min
Yield8 portions
LevelIntermediate
 
 
Roasted Tomato Soup with Tarragon
About This Recipe

This Roasted Tomato Soup with Tarragon is a fragrant and deeply flavorful soup that celebrates the sweetness of summer tomatoes. Roasting the tomatoes, garlic, and onions brings out their natural caramelized flavors, giving the soup a rich, earthy base. Fresh tarragon adds a subtle, sweet aroma that pairs beautifully with the savory Parmesan and herbs. […]

Scale This Recipe

Servings

Ingredients

Units
  • 4 pounds ripe tomatoes, — cored and quartered
  • 2 medium onions, — cored and quartered
  • 6 cloves garlic, — germ removed
  • 3 tablespoons , — extra virgin
  • 6 cups chicken
  • 2 bay leaves
  • 0.3 cup grated parmesan
  • Salt and pepper, — to taste
  • 2 tablespoons chopped , — plus few sprigs to garnish
  • 8 slices crusty baguette for crostinis

Instructions

  1. 1
    Preheat oven to 210ºC / 425ºF.
  2. 2
    the tomatoes: Place the quartered tomatoes, garlic and quartered onion on a roasting pan. Toss in olive oil and sprinkle with salt and pepper. Place in oven and roast for about 35 minutes, until brown and slightly caramelized.
  3. 3
    Cook the soup: Place roasted vegetables in a large stock pot, add chicken stock and bay leaves and slowly bring to a boil. Once boiling, reduce heat and simmer for about 15 minutes. Sprinkle parmesan into the soup and stir to blend. Add salt and pepper to your liking. Turn off heat. Using an , blend until smooth; then add the chopped tarragon.
  4. 4
    To make the crostinis: Slice baguette diagonally, brush with olive oil and bake at 425ºF until light golden brown.
  5. 5
    Serve: Serve the soup hot in preheated soup cups. Add a crostini and with tarragon leaves.
Techniques in this recipe
Baking Reduction Roasting Simmering
Take It Further

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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

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Chef's Notes

The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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