Name: Tomato and Tarragon Bread Soup
Ingredients: 1 tablespoon extra-virgin olive oil; 2 garlic cloves; 1 small yellow onion (finely sliced); 10 fresh sage leaves (mid veins removed and thinly sliced); Fine sea salt; 2 1/2 lbs. tomatoes (roughly chopped); 10 ounces stale country or sourdough bread (about ⅔ medium loaf); 4 cups low-sodium or homemade vegetable stock or broth; Hot sauce; Freshly ground black pepper; 1/4 cup fresh tarragon leaves

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Tomato and Tarragon Bread Soup

Course: Main Course, Soup

Servings:

Author: "The French Market Cookbook" by Clotilde Dusoulier

Ingredients

1 tablespoon extra-virgin olive oil
2 garlic cloves
1 small yellow onion finely sliced
10 fresh sage leaves mid veins removed and thinly sliced
Fine sea salt
2 1/2 lbs. tomatoes roughly chopped
10 ounces stale country or sourdough bread about ⅔ medium loaf
4 cups low-sodium or homemade vegetable stock or broth
Hot sauce
Freshly ground black pepper
1/4 cup fresh tarragon leaves

Instructions

In a large soup pot set over medium heat, warm the olive oil. Mince 1 of the garlic cloves and add it to the pot with the onion, sage and a pinch of salt. Cook, stirring often to prevent browning, until the onion has softened, about 3 minutes. Add the tomatoes, along with any juices and seeds, and 1 teaspoon of salt.
Cut one-third of the bread into slices measuring about ⅓ inch thick and set aside (you’ll be making croutons with those in a moment). Cut the remaining bread into rough cubes and add them to the pot. Pour in the stock, bring to a simmer, cover and cook until the tomatoes and bread are very soft, 20 to 25 minutes.
Meanwhile, toast the reserved slices of bread. Cut the remaining garlic clove in half and, while the bread is still warm, rub both sides with the cut side of the halved garlic clove. Dice the bread into ¼-inch pieces to make croutons.
When the soup is done, add a few dashes of hot sauce to it, then taste and adjust the seasoning. Divide the soup among 4 to 6 bowls. Season with the black pepper and top with the reserved croutons and tarragon. Serve immediately.