Roasted Tomato Soup with Tarragon
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. Finished with crunchy crostini, this soup can be enjoyed warm for a cozy feel or served chilled as a refreshing summer dish.
Servings: 8
Calories: 160kcal
Ingredients
- 4 pounds ripe tomatoes, cored and quartered
- 2 medium onions, cored and quartered
- 6 cloves garlic, germ removed
- 3 tablespoons olive oil, extra virgin
- 6 cups chicken stock
- 2 bay leaves
- 0.3 cup grated parmesan
- Salt and pepper, to taste
- 2 tablespoons chopped tarragon, plus few sprigs to garnish
- 8 slices crusty 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.