Creamy Heirloom Tomato Soup

By ltrodrigu

Ingredients

• 3 large heirloom tomatoes (about 3 pounds), cored and diced into 1/2-inch pieces, with juices
• 4 tablespoons butter
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups low-sodium chicken or vegetable broth
• 3 tablespoons chopped fresh tarragon, plus more to garnish
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup heavy cream
• Salt
• Crême fraîche (optional)

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

In a medium pot over medium heat, combine tomatoes and juices with butter, paprika and cayenne. Simmer until liquid reduces and tomatoes begin to break down, about 3 minutes.

Pour in enough broth to just cover tomatoes and simmer until soup thickens to the consistency of a loose tomato sauce, about 10 minutes. Add herbs and simmer until aromatic, about 2 minutes more.

Use a blender or food processor to purée soup until completely smooth. Return soup to stove, over medium heat. Add cream and simmer, stirring, until soup thickens enough to coat the back of a spoon, about 7 minutes. Season with salt to taste.

To serve, divide warm or room-temperature soup among 4 bowls and garnish with tarragon and crème fraîche, if desired.