Doesn’t that soup look AMAZING?
It was amazing!
But before I get t the recipe…
Yesterday, I started my day off with my morning health drink.
It doesn’t taste that good, but it sure is good for you.
I had a HUGE salad for lunch w/a vegan griller Morningstar Farms burger crumbled on top.
I snacked on some Popchips, drank LOTS of cucumber water.
I also enjoyed a glass of vino and a piece of sugar free chocolate before dinner.
I made vegetarian zucchini boats -> promise to share the recipe later this week for dinner.
I also enjoyed the last bowl of this ridiculously delicious Tomato soup!!! Let’s get to this recipe now, shall we?!?!
HEALTHY Blackened Tomato Tarragon Soup
Recipe type: Main
5 large tomatoes – quartered (the deeper red, the better)
2 shallots, diced
1 large garlic cloves, thinly sliced
2 garlic cloves, halved
extra virgin olive oil
Maldon or other laky salt
Freshly ground black pepper
1 tsp tomato paste
1 Tbsp agave nectar
3 drops Worcestershire
1 or 2 pinches red chile flakes
¼ plain Greek yogurt
1 Tbsp fresh chopped tarragon
Preheat the broiler.
Place tomatoes, halved garlic cloves and shallots in a bowl with a couple of glugs of olive oil, season with S&P and toss. Arrange the tomatoes skin side up so the broiler blackens and chars the skin.
Broil the tomatoes and shallots for 15-20 minutes, depending on your oven.
When the skin is black and charred, transfer the contents into a medium saucepan. Get all of the sticky, juicy stuff into the pan.
Add the garlic, tomato paste and just enough water or (chicken stock) to cover the tomatoes. Bring to a simmer over medium heat and cook for 15-20 minutes. The tomatoes will get broken and soft.
Using a blender or an immersion blender, blend the soup.
Pour the soup back into the pan and add the agave, Worcestershire sauce, chile flakes and tarragon. Stir.
Add the Greek yogurt, stir and serve.
In my family, we used to have tomato soup with grilled cheese on rainy days.