Tomato Tarragon Soup
Gluten-free, vegan tomato soup
Servings 6
Cost 5
Equipment
Ingredients
- 1 large onion (230 grams)
- 6 cloves garlic, peeled
- ⅔ cup cup chopped carrots
- 1 large red bell pepper or 3 oz jarred roasted pepper**
- 2 tablespoons olive oil
- salt and pepper for seasoning vegetables (around ½ teaspoon)
- 28 oz can of whole San Marzano tomatoes, undrained
- ¼ cup fresh tarragon leaves, more or less to taste or use 2 ½ teaspoons dried
- 1 ¾ cups vegetable or chicken broth, regular not low sodium
- ¼ cup full fat coconut milk from a can (can use more if desired)
Instructions
- Preheat the oven to 375 degrees F. Arrange onion, garlic, carrots and red pepper in a Dutch oven or roasting pan and drizzle with olive oil. Sprinkle with salt and pepper and roast until tender (about 45 minutes). If you are in a hurry, you can sauté the vegetables for a few minutes and roast for a shorter time or just saute until tender.
- Set the Dutch oven with the roasted vegetables on the stove and stir in the tomatoes.
- Using an immersion blender, puree, leaving some chunks of carrot and onion. Alternatively, you can let cool slightly, transfer to a blender and puree.
- Once the soup is to your desired level of smoothness, add the broth and tarragon and heat until mixture begins to simmer. Add the coconut milk, then season with salt and pepper. For a bit of spice, you can add some red pepper flakes if you like.
- Heat until very hot and serve with fresh tarragon on top. Good served as is or finished with a drizzle of pepper flavored oil.
Notes
Sometimes red bell peppers are expensive and it make more sense to just buy a jar of the roasted one. If you use pre-roasted, you only need 84 grams (3 oz).