I get super excited about tomatoes around this time of year because they are so sweet, you can eat them like candy. Really, get a pint and eat the whole thing and you will feel exactly where I am coming from!
My love for fresh summer tomatoes and homemade tomato soup inspired today’s recipe…plus the fact that it’s MEATLESS MONDAY! Usually I roast tomatoes then blend them afterwards. But I figured we should switch it up today :). You know, keep things interesting. I am also using tarragon in this recipe, which I highly recommend you try. It gives the soup the most delicious flavor.. kind of a chicken flavor, without the chicken, if that makes sense.
1.5 lbs. of tomatoes (I used vine tomatoes but you can use cherry tomatoes or any other variety)
1 garlic glove
Generous pinch of tarragon
Pinch of pink Himalayan salt
Pinch of pepper
2 cups purified water
Cayenne pepper (optional)
Wash tomatoes and cut into fourths and put in the blender. Add garlic clove, salt, pepper, water and tarragon.
Im sorry this picture is kind of blurry!
Blend on low to start then gradually increase speed to high and blend until smooth.
If your soup looks white, transfer into a saucepan and heat on the lowest setting until some of the red color comes out. Do not allow to boil!
Transfer your soup to a bowl and garnish with more tarragon. Enjoy with a few crackers or a salad. Whatever you choose, please enjoy it!