Roasted-Tomato and Tarragon Soup

3.3

(111)

8 Reviews

Roasting fresh plum tomatoes makes for a rich, thick soup.

By

Martha Stewart

Updated on June 23, 2023

Yield:

6 to 8 Serves

This bright, flavorful soup starts with fresh plum tomatoes that are roasted in the oven with garlic and onions until they are slightly charred. Once ready, they're cooked again in a Dutch oven along with chicken stock (homemade is best, but not crucial). Once softened, the tomatoes are pureed and seasoned simply with tarragon, salt, and pepper for a soup that tastes like summer in a bowl. Top with fresh basil for even more seasonal flavor.

Plum tomatoes have less liquid, which results in a richer, thicker soup.

Cook Mode (Keep screen awake)

Ingredients

4 pounds plum tomatoes, halved
2 medium yellow onions, diced
3 garlic cloves, smashed and peeled
¼ 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

Directions

Roast tomatoes, onions, and garlic:

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.
Cook tomato mixture with broth in a pot:

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.
Puree, season, and serve:

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.

Use an immersion blender instead to easily puree the soup right in the pot.