Tomato Soup With Tarragon

This soup is great served cold or at room temperature. Perfect as a starter for a summer meal, as a light luncheon dish, or packed for a sophisticated picnic lunch with chicken salad on croissants. Originally from an August 1984 issue of Bon Apetit that featured a section on Picnics Made Perfect. Fresh tomatoes, straight off the vine, are a must for this for best flavor!

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 3  sprigs fresh tarragon (or 1 T. dried tarragon, crumbled)
• 1  tablespoon olive oil
• 1  large onion, thinly sliced
• 4  large tomatoes, quartered (about 2 lbs.)
• 4  cups rich chicken broth, preferably homemade (or more)
• 1  tablespoon tomato paste
• 1  sprig fresh thyme (or 1 T. dried thyme, crumbled)
• 1  small bay leaf
•  salt
•  cayenne pepper

Directions

1. Remove leaves from 1 tarragon branch;reserve for garnish.
2. Heat olive oil in large heavy saucepan over low heat.
3. Add onion, cover and cook until translucent,stirring occasionally, about 10 minutes.
4. Stir in tomatoes.
5. Blend in 4 cups chicken broth, tomato paste, 2 tarragon branches and 1 tarragon stem, thyme, bay leaf and salt and cayenne to taste.
6. Increase heat to medium and bring to a boil.
7. Reduce heat and simmer until soup thickens, stirring occasionally, about 25 minutes.
8. Cool to room temperature.
9. Puree soup in blender or food processor.
10. Strain through a sieve to eliminate seeds, if desired.
11. If soup is too thick, thin with more broth; if too thin, simmer to thicken.
12. Refrigerate.
13. Before serving, adjust seasonings.
14. Pour or ladle into bowls or mugs, garnish with reserved tarragon leaves, and serve.