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Tomato and Tarragon Bread Soup


Delicious recipe for tomato tarragon bread soup and croutons with ingredients and easy to follow instructions with photograph


This tomato and tarragon bread soup recipe is from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier and is reproduced here with kind permission. In her native language it is called panade de tomate a l'estragon. Panade is the French word for a peasant style stew or soup which is made more substantial by the addition of bread. Clotilde suggests storing unused loaf in the freezer to save it for such meal preparations.

This chunky soup has greater flavour if you can shop for different varieties of fresh seasonal tomatoes. The addition of tarragon gives it a lovely aniseed taste.




Tomato Tarragon Bread Soup




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Ingredients:

Olive oil for cooking

1 small onion finely sliced

I clove of minced garlic

1 clove of halved garlic

10 fresh sage leaves with their mid-veins removed and then finely sliced

Fine sea salt

1kg of roughly chopped tomatoes

280g of stale country or sourdough bread

1 litre of vegetable stock

Freshly ground black pepper

10g fresh tarragon or basil leaves


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Cooking Directions:




In a soup pot heat a tablespoon of oil over a medium heat then add the onion, minced garlic, sage and a pinch of salt. Cook for three minutes, stirring often to avoid colouring, until the onion has softened. Add the tomatoes with their juices and seeds with a teaspoon of salt.

Slice on third of the bread into 8mm thick pieces and set aside to make these into croutons. Cut the remainder into rough cubes and put into the pot.

Pour in the stock, bring to a simmer, cover and cook until the tomatoes and loaf bits become very soft. This should take about 30 minutes.

Taste and adjust seasoning. You could add a few drops of a hot sauce such as tabasco at this stage.


Toast the reserved slices of bread and while they are still warm rub both sides with the cut side of the halved garlic clove. Dice into croutons.

Ladle into bowls and sprinkle with black pepper. Top with the croutons and sprinkle with tarragon. Serve.

Read our review and more of her meals on the vegetarian recipe books page.


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