Ingredients
| 2 lbs. | very ripe beefsteak or | | plum tomatoes, rubbed with olive oil and halved | | 3 tbsp. | unsalted butter | | 1 | md. onion, chopped | | 1 | sm. carrot, chopped | | 2 cups | chicken stock | | 6 sprigs | fresh parsley and tarragon, tied together with a string | | Salt and freshly ground black pepper, to taste | | 1 cup | buttermilk | | Dill, freshly chopped, for garnish |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat oven to 425°F. Place tomatoes on a greased pan and bake 30 minutes, turning every 10 minutes until skins blister and blacken. Allow to cool. Peel and discard skins, reserving pulp and juice. Melt butter in a medium saucepan and sauté onion and carrot over low heat, until very soft; 5 to 6 minutes. Add stock and herb bundle; simmer 30 minutes. Remove herb bundle. Add tomato pulp and juices. Allow soup to cool. Purée in a food processor or blender. Add salt, pepper and buttermilk. Serve well chilled, sprinkle with fresh dill.
Similar Recipes
soups, tomato soup