Chilled Tarragon Roasted Tomato Soup
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 7171 cal |
| pro | 2 g2g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 10 g10g carb |
| fibre | 2 g2g fibre |
| chol | 2 mg2mg chol |
| sodium | 350 mg350mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 44 iron |
| vit A | 3030 vit A |
| vit C | 8787 vit C |
| folate | 99 folate |
Delicious served icy cold or piping hot (see tip, below), this soup is best made at the height of summer, when tomatoes and peppers are at the peak of their flavour.
Ingredients
- 6 Roma tomatoes 6 Roma tomatoes or plum tomatoes
- 2 sweet red peppers 2 sweet red peppers
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1 onion , chopped1 onion, chopped
- 1 carrot , chopped1 carrot, chopped
- 1 small bulb fennel , chopped1 small bulb fennel, chopped
- 2 cups vegetable broth 2 cups vegetable broth
- 1/2 tsp salt and pepper 1/2 tsp salt and pepper
- 6 sprigs fresh tarragon 6 sprigs fresh tarragon
- 1 cup buttermilk 1 cup buttermilk
Preparation
Meanwhile, in saucepan, heat remaining oil over medium heat; cook onion, carrot and fennel, stirring occasionally, until softened, about 10 minutes.
Stir in broth, 1 cup (250 mL) water, salt and pepper. Tie 4 sprigs tarragon together with string; add to soup. Bring to boil; reduce heat, cover and simmer for 15 minutes.
Stir in tomato and red pepper pulp and juices; simmer for 5 minutes. Let cool. Discard tarragon bundle.
In batches in blender or food processor, purée soup until smooth. Transfer to bowl; whisk in buttermilk. Cover and refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Ladle into bowls. Chop remaining tarragon; sprinkle over soup.
Additional information : Tip: To serve hot, replace buttermilk with 10% cream. Reheat until simmering.
Source : Canadian Living Magazine, June 2009
- Keywords : Soup; Vegetarian; Tomatoes; Fennel; Vegetable broth/stock;







