Happy Valentine’s week! Since the day of love and friendship falls on Thursday, you may be waiting til the weekend to celebrate. 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 think its used often enough in our American kitchens – 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
Heat oil in a large sautepan 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.