The complexity of a tomato soup is inversely proportionate to the quality of the tomatoes. When you have perfect in-season ripe tomatoes, just peel, seed, and chop and put them in a pot. Bring them to a simmer and they will release enough liquid to turn them into a soup. If you insist on being more decadent, chop some fresh tarragon or basil, combine it with a couple of tablespoons of heavy cream per serving, and swirl it on top of each bowl just before serving. If you are eating the last of the year’s tomatoes and there is a nip in the air, here is something a little richer and warming.
– Leaves from 10 sprigs tarragon.
– 1 teaspoon olive oil.
– 1 cup heavy cream.
– ¼ pound thick-cut bacon, cut crosswise into strips.
– 12 tomatoes, peeled and seeded, finely chopped.
Step 1:Rub the tarragon leaves with the olive oil, finely chop the leaves, and combine them in a small bowl with ½ cup of the cream. Set aside.
Step 2:In a pot large enough to hold the soup, cook the bacon over medium heat for about 10 minutes, or until it just begins to get crispy. Add the tomatoes and bring to a simmer. Add the remaining ½ cup cream and season with salt and pepper. Top each serving with a swirl of the tarragon cream.