Tag Archive for Tarragon

Roasted Tomato and Tarragon Soup

Martha Stewart's Roasted Tomato and Tarragon Soup

As you can tell from the last couple of weeks, I’m trying to make a new soup at least once a week. It’s cold and soup warms you quickly from inside out. As I was looking at recipes, I found Martha Stewart’s Roasted Tomato and Tarragon Soup and decided to give it a try. I’ve never been a huge fan of tomato soup because I’ve always thought it was too thin. This was actually the prefect consistency! 

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 90 min.

Ingredients:

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

Special Equipment and Other Items Needed:

Emersion Blender

Preparing Roasted Tomato and Tarragon Soup:

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.

Martha Stewart's Roasted Tomato and Tarragon Soup

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.

Martha Stewart's Roasted Tomato and Tarragon Soup

Cook until slightly reduced, about 25 minutes.
Using an emersion blender, puree until smooth. (If you don’t have an emersion blender, working in batches, puree in a blender and return to pot).

Martha Stewart's Roasted Tomato and Tarragon Soup

Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.

Martha Stewart's Roasted Tomato and Tarragon Soup

Meal Ideas:

This soup is delicious on it’s own, but I’m not going to lie…a nice toasty grilled cheese is a great compliment!

 

Lentil Soup with Fresh Herbs

Lentil Soup with Tarragon and Thyme

Lentil soup with fresh herbs is the kind of thing that you eat and you think to yourself “I am eating a bowl full of health.” There is no guilt in this soup whatsoever and it is absolutely amazing. Of course, you do need to like lentils otherwise this soup isn’t for you! If you’re not into kale or leafy greens, just don’t add that ingredient…the soup will still be delicious without it! 

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 1 hour

Ingredients:

1 T. olive oil

1 onion, diced

1 carrot, peeled and diced

5 garlic cloves, minced

1 T. fresh tarragon, chopped

1 T. fresh oregano, chopped

1 tsp. fresh thyme, chopped

1 tsp. sweet paprika

5 roma tomatoes, seeded and diced

7 c. vegetable broth

2 c. lentils

2 bay leaves

2 c. kale, torn into bite sized pieces (or other leafy green of your choice)

 1 1/2 tsp. salt

Fresh ground pepper

Preparing Lentil Soup with Fresh Herbs:

Preheat a large pot over medium heat and add oil.

Lentil Soup with Tarragon and Thyme

Sauté the onion and carrots for about 8-10 minutes or until onions have browned. Add the garlic, tarragon, thyme, oregano and paprika.  Sauté for 2 more minutes. Add the tomatoes and cook for 5 minutes.

Add the vegetable broth, lentils, bay leaves, salt, and pepper and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. Discard bay leaves. Stir in kale until it wilts. 

Lentil Soup with Tarragon and Thyme

Important Tips:

Fresh herbs really are the key to this soup. It will be good, but not amazing with dried ones. 

White Bean and Tarragon Soup

My friend Kayla is one my guinea pigs when it comes to trying out new recipes. Since we have very similar taste in soup, she usually gets half of what I prepare due to the large quantity that a single soup recipe typically makes.  After last week’s Southern Italian Chicken Soup, we were trying to brainstorm what kind of soup I haven’t tackled yet…and still keep it healthy. We found this White Bean and Tarragon Soup from Serious Eats (February 5, 2009). It doesn’t look like there is much to it, but I will tell it is delicious and filling! 

Level of Difficulty: Easy

Time Required: Prep Time – 10 min; Cook Time – 30 min.

Ingredients for 4 servings:

3 14 oz. cans white beans, drained and rinsed

3 bay leaves

2 T. butter

1 T. olive oil

5 scallions, chopped

1 carrot, peeled and finely chopped

2 cloves garlic, finely chopped

4 cups vegetable broth

1/4 fresh tarragon, chopped and divided in half

Special Equipment and Other Items Needed:

Potato Masher

Preparing White Bean and Tarragon Soup:

In a large heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam. Add the scallions and stew for 2-3 minutes, then add the carrots and garlic. Cook until soft, about 5 minutes.

Add the beans and stock and bring to a boil. Add the bay leaves and half the tarragon leaves, turn down to a simmer, and cook for 15-20 minutes until the beans are falling apart. Remove the bay leaves. Blend with potato masher until you have reached your desired consistency. If you like your soup smoother, use an emmersion blender.

Taste for seasoning and adjust as needed. Serve with the remaining chopped tarragon, a drizzle of olive oil, and fresh black pepper, if desired. 

White Bean and Tarragon Soup

Variations:

Next time I might throw in some fresh kale or spinach. How can that possibly be bad, unless you don’t like leafy greens??!!!