Name: Tarragon tomato soup and olive oil croutons
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 2 large onions, finely chopped; 4 clove garlic, finely chopped; 1.5 kilogram ripe tomatoes, roughly chopped; 4 cup (1 litre) salt-reduced chicken stock; 1 bunch tarragon, roughly chopped, plus extra to serve; 1 lemon, rind grated; 1/4 teaspoon dried chilli flakes; 200 gram ciabatta bread, roughly torn; 250 gram cherry tomatoes, chopped, to serve

Tarragon tomato soup and olive oil croutons

Skip to Recipe

Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

1/2 cup (125ml) extra virgin olive oil

2 large onions, finely chopped

4 clove garlic, finely chopped

1.5 kilogram ripe tomatoes, roughly chopped

4 cup (1 litre) salt-reduced chicken stock

1 bunch tarragon, roughly chopped, plus extra to serve

1 lemon, rind grated

1/4 teaspoon dried chilli flakes

200 gram ciabatta bread, roughly torn

250 gram cherry tomatoes, chopped, to serve

Method

1.Heat 2 tablespoons of oil in a pan on medium. Cook onion and garlic for 5 minutes, until softened. Add tomato and cook for 5 minutes, until collapsed.

2.Add stock, tarragon, lemon rind and chilli. Reduce heat to low. Cover and cook, stirring occasionally, for 30 minutes, until reduced slightly.

3.Meanwhile, preheat oven to 200°C (180°C fan-forced). Toss bread in remaining oil. Place bread in a single layer in a baking dish. Bake, turning once or twice, for 15 minutes, until golden.

4.Ladle soup into bowls. Season and top with croutons, cherry tomato and extra tarragon.

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