An effortless, warming roasted tomato soup made with fresh tomatoes and tarragon.
For the first few months of summer I take all the fresh stuff for granted – I’m nonchalant about abundant berries and corn. But come September I start to panic, which leads rather quickly to panic fruit-buying. For instance, two weeks ago I dragged the whole family to the Union Square Greenmarket and bought 20 pounds of peaches, six pints of blueberries, three pints of blackberries, and one pint of raspberries. Let’s just say we’re all set in the jam department. Also the pie department. This week I made a reservation for 40 pounds of tomatoes. Gulp. I’ll be canning the tomatoes for sure, but I might also have to make this soup again.
Now that it really is fall you pretty much have to make soup. This one is has big tomato flavor with smoky notes and hints of fragrant herbs. It’s exactly what you want to be eating as the first leaves of fall flutter by.
- 4 large tomatoes halved
- 1 yellow onion quartered
- 5 cloves garlic smashed and peeled
- 2 tablespoons olive oil
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon fresh ground pepper I am partial to white peppercorns
- 1 1/2 cups vegetable broth make your own!
- 1 tablespoon fresh tarragon chopped
- 1/4 cup fresh parsley chopped
- 1 tablespoon balsamic vinegar
Preheat the oven to 350 degrees F.
Scoop seeds out of halved tomatoes with your finger. Tuck garlic into the tomatoes, and lay them and the onions out on a rimmed baking sheet. Drizzle with olive oil, and turn everything to coat. Sprinkle with sea salt and pepper. Roast tomatoes for 30 - 40 minutes, until tomatoes are bubbly and edges are brown.
Combine broth, roasted tomatoes, and onions in a large stock pot. Bring to a boil, turn down to medium-low, and simmer for 10 minutes. Add herbs. Puree with an immersion blender or regular blender so that you maintain some of the texture. Add balsamic, check salt and acid levels and adjust as needed. Serve with an herb garnish and a piece of toast slathered with goat cheese.