A simple, rustic recipe that's best made in summer when the tomatoes are at their flavor peak. The addition of tarragon adds a wonderfully sweet aroma to this fantastic soup that is perfect served either hot or chilled.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Soup
Cuisine: Italian
Keyword: Tomato Soup
Servings: 8
Ingredients
4poundsripe tomatoes,cored and quartered
2mediumonions,cored and quartered
6clovesgarlic,germ removed
3tablespoonsolive oil,extra virgin
6cupschicken stock
2bay leaves
0.3cupgrated parmesan
Salt and pepper,to taste
2tablespoonschopped tarragon,plus few sprigs to garnish
8slicescrusty baguette for crostinis
Instructions
Preheat oven to 210ºC / 425ºF.
Roast 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.
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 immersion blender, blend until smooth; then add the chopped tarragon.
To make the crostinis: Slice baguette diagonally, brush with olive oil and bake at 425ºF until light golden brown.
Serve: Serve the soup hot in preheated soup cups. Add a crostini and garnish with tarragon leaves.