Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Roasted-Tomato and Tarragon Soup 3.3 (111) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 10, 2018 Print Rate It Share Share Tweet Pin Email Yield: 6 to 8 Serves Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall. Ingredients 4 pounds plum tomatoes, halved 2 medium yellow onions, diced 3 garlic cloves, smashed and peeled ¼ cup extra-virgin olive oil, plus more for drizzling Coarse salt and ground pepper 4 cups low-sodium chicken broth, plus more for thinning 2 tablespoons fresh chopped tarragon Directions Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes. Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes. Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil. Rate it Print