Best Chilled Roasted Tomato Soup With Tarragon Recipes

Roasted-Tomato and Tarragon Soup image

Provided by Martha Stewart

Yield Serves 6 to 8

Number Of Ingredients 7

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 image

Yield Makes 6 cups

Number Of Ingredients 10

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.

Chilled Roasted Tomato Soup With Tarragon image

Provided by Chef Regina V. Smith

Categories Vegetable

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

6 plum tomatoes (about 2 lb/1 kg)
2 sweet red peppers
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
1 small fennel bulb, chopped
2 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon pepper
6 sprigs fresh tarragon
1 cup buttermilk

Steps:

Rub tomatoes and red peppers with 1 teaspoons of the oil; roast on a greased, foil lined baking sheet in a 450°F oven for about 40 minutes, turning every 10 minutes, or until blistered and blackened. Let cool enough to handle. Reserving pulp and juices, peel off skins. Discard seeds from the peppers. Set aside.
Meanwhile, in a saucepan, heat remaining oil over meduim heat; fry onion, carrots and fennel, stirring occassionally, for about 10 minutes or until softened.
Stir in vegetable stock, 1 cup water, salt and pepper. Tie 4 springs of tarragon together with string; add to soup. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Stir in tomato and red pepper pulp and juices; simmer for 5 minutes. Let cool. Discard tarragon bundle.
In batches in blender or food processor puree soup until smooth. Transfer to a bowl, whisk in buttermilk. Cover and refrigerate for about 4 hours or until cold.
Ladle into bowls. Chop remaining tarragon; sprinkle over soup for garnish.

Nutrition Facts : Calories 75.6, Fat 3.9, SaturatedFat 0.7, Cholesterol 1.2, Sodium 199.9, Carbohydrate 9.2, Fiber 2.4, Sugar 4.9, Protein 2.3