Happy Winter Soup Weather! We love tomato soup of all kinds, but this easy and delicious soup with its brilliant red color with fun veggie croutons is perfect to share during the week.
Tarragon adds a distinctive flavor to this delicious creamy soup. We don’t use it often in our American kitchens – but its valued all over the world, not only for its taste but its nutrition, too! Tarragon is low in calories and carbs and contains the nutrients manganese, iron and potassium, which may be beneficial for your health
Smoky Tomato Soup with Roasted Parsnip and Carrot Croutons
- 4 Cans (15 OZ) Crushed Fire Roasted Tomatoes
- 1/3 Cup Olive Oil
- 1 Large Yellow Onion, chopped
- ½ Tsp Sea Salt
- ½ Tsp Freshly Ground Black Pepper, to taste
- 1 TB Smoked Paprika
- 5 Cloves Garlic, Grated
- 1 Cup Dry Red Wine, (or additional cup stock)
- 2 Cups Veggie Broth
- 3 TB Chopped Sage roughly chopped sage
- 3 TB Chopped Tarragon
- 2 TB Sherry Vinegar
- *Roasted Parsnip and Carrot Croutons
Heat oil in a large sauté pan over medium-high heat. Add the onion, sea salt, pepper and smoked paprika and cook until soft, then add the garlic. Add the wine, tomatoes, stock, salt, and pepper, and bring to a boil. Reduce heat to medium, cook until tomatoes break down and soup is slightly thick, 45-60 minutes. Stir in the sage, tarragon, and vinegar. Use an immersion blender to puree the soup, Serve topped with croutons.
*Roasted Parsnip and Carrot Croutons
- 2 Large Parsnips
- 2 Large Carrots
- Sea Salt and Freshly Ground Black Pepper to Taste
- 1 TB Chopped Tarragon
Preheat the oven to 400F. Cut your parsnips and carrots into ½” cubes. Toss with the olive oil, sprinkle with salt and pepper and place on a sheet tray. Slide into the oven and roast for 20 minutes or until croutons are crispy brown. Remove and toss with the tarragon.