Have a glut of tomatoes?
This recipe is easy to follow and delicious.
Perfect with any bread or cheese.
Tomato and Tarragon Soup
1 Medium onion
1 Tablespoon olive or vegetable oil
400g can tomatoes
(chopped are best but whole tomatoes or passata, the thick puree are fine)
I stock cube
1 Tablespoon tube tomato puree - optional
2 Teaspoons dried tarragon
Salt & Pepper
1. Dice the onion finely.
2. Heat the oil slightly before adding the onion. Put a lid on the pan , turn the heat down and cook for a few minutes until the onion has softened and absorbed the fat. This gives a better flavour and speeds up the soup.
3. Add the tomatoes, if whole squash with a wooden spoon during cooking. Add a can of water, the crumbled stock cube, pepper, a little salt and the tarragon.
4. Bring to the boil, then reduce the heat and simmer until the onion and tomatoes are soft, about 10 minutes.
5. Blitz with a stick blender and adjust the seasoning and consistency with water or more stock if the soup is quite thick.
6. Reheat gently.