Basil and Tarragon Tomato Soup

basil tarragon tomato soup

This soup is great hot, but is even better served cold. Bursting with the tastes of fresh herbs and tomatoes, but surprisingly low in calories. Serves 4. ~ Glyn

Basil and Tarragon Tomato Soup

4 large (Brandywine or Big Boy) or 6 medium tomatoes
1 small shallot
1 clove of garlic
1 tbs olive oil
1/2 C basil leaves
1 tbs fresh tarragon leaves
1 chicken boullion cube (or vegetable)
1/4 c vermouth or dry white wine
sour cream (optional as a garnish when serving)

Blanch and peel the whole tomatoes. Over a seive and bowl, remove the seeds. Reserving 1/2 cup of the juice, pour the remainder into a saucepan. Pulse the tomatoes in a food processor until pureed. Combine with the tomato juice in the saucepan. In a small skillet, saute the shallot and garlic in the oil. Transfer the shallot, garlic, oil, tarragon, basil and reserved 1/2 cup tomato juice to the food processor. Puree and add to the saucepan. Add chicken boullion cube and bring soup to a boil. Reduce heat and simmer gently for 20 minutes. If you are serving it hot, add the vermouth and season to taste with salt and pepper. If serving it cold, let the soup come to room temperature before adding the vermouth, then chill in the refrigerator for at least 4 hours. Garnish with additional basil and tarragon leaves.

This entry was posted by Glyn Ruppe-Melnyk.

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