Tomato and tarragon soup

April 19, 2010 at 10:39 pm 2 comments

Tarragon is a new ingredient in my kitchen. It’s a leafy green herb that reminds me of the licorice-like taste of fennel combined with the strong, verdant aroma of fresh basil. After tasting it in this creamy tomato soup I will definitely search it out for the kitchen garden we’re planning for our new patio.

This recipe is adapted from Rebar Cookbook. It’s easy to make and relatively quick – everyone at our dinner table loved it. If you don’t have tarragon I’d recommend fresh basil or chives as a substitute.

2 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
4 bay leaves
1/4 teaspoon sea salt
1/4 teaspoon red chile flakes
1/2 cup tarragon, sliced
4 cups vegetable stock
2 cans (28 oz) whole tomatoes with juice
1 cup whipping cream

Saute onion in oil for about five minutes until onions soften. Stir in salt, garlic and chile flakes and saute for another five minutes. Stir tomatoes and half of the tarragon into onion mixture. Break up tomatoes, add stock and simmer for another 15 minutes. Remove from heat and let cool slightly. Remove bay leaves, blend soup in batches and return to pot. Stir in cream and remaining tarragon and serve.

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Entry filed under: Container gardening, Cooking, Gardening, Gluten Free, Home, Kitchen garden. Tags: , , , , , , , , , , , , , .

The picture of spring A new garden begins

2 Comments Add your own

  • 1. Monet  |  April 24, 2010 at 10:02 am

    I love fresh tarragon, and I am a sucker for tomato soup. I will eat it for breakfast, lunch, or dinner! My husband and I are planning on making this tonight for dinner. We love our soups spicy, so I’m excited to see the inclusion of the red pepper flakes…yum!

  • 2. The Garden Ms. S  |  May 12, 2010 at 5:39 pm

    I also love tarragon, especially in creamy seafood chowders, with some Sherry in the broth as well. Yum!

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