Tomato and Tarragon Soup Recipe

Tomato and Tarragon Soup Recipes

Ingredients :

4 tbsp butter

1 onion, chopped

1 stick celery, thinly sliced

1 carrot, thinly sliced

5 tomatoes, roughly chopped

45 ml tomato purée or paste

850 ml or 3 cups vegetable stock or tomato juice

30 ml chopped fresh tarragon

1 bay leaf

salt and pepper

60 ml red wine

30 ml corn flour or cornstarch

pinch sugar

Garnish :

finely chopped celery

Method :

  1. Melt the butter or margarine and cook the onion, celery and carrot slowly until soft.

  2. Add the tomatoes, tomato purée or paste, stock or tomato juice, tarragon, bay leaf, and salt and pepper.

  3. Cover and simmer for 20 minutes.

  4. Remove the bay leaf and purée the soup in a food processor or blender.

  5. Strain out the seeds and tomato skins through a fine sieve.

  6. Mix the wine and corn flour or cornstarch together and add some of the hot soup.

  7. Return the soup to the rinsed out pan and stir in the corn flour or cornstarch mixture.

  8. Bring the soup back to the boil and cook rapidly until the corn flour or cornstarch thickens.

  9. Add a pinch of sugar if necessary to bring out the tomato flavor.

  10. Serve garnished with chopped celery.

Serves 4 - 6


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