10Ingredients
570Calories
55Minutes

Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 onions (large, finely chopped)
  • 4 cloves garlic (minced)
  • 3 1/4 pounds tomatoes (roughly chopped)
  • 4 cups chicken stock
  • 1 bunch fresh tarragon (roughly chopped, plus extra to serve)
  • 1 lemon (zested)
  • 1/4 teaspoon dried chili flakes
  • 7 ounces ciabatta (roughly torn)
  • 8 3/4 ounces cherry tomatoes (chopped, to serve)

Directions

  1. Heat 2 tbsp oil in a pan over medium heat. Cook onions and garlic for 5 mins, until softened. Add tomatoes and cook for 5 mins, until softened. Add stock, tarragon, lemon zest and chili flakes. Reduce heat to low, cover and cook, stirring occasionally, for 30 mins, until reduced slightly.
  2. Meanwhile, preheat oven to 400°F. Toss bread in remaining oil then toast for 15 mins, until golden brown.
  3. Ladle soup into bowls. Season and top with croutons, cherry tomatoes and extra tarragon.
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NutritionView more

570Calories
Sodium28%DV660mg
Fat48%DV31g
Protein33%DV17g
Carbs20%DV61g
Fiber32%DV8g

PER SERVING *

Calories570Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat4.5g23%
Trans Fat
Cholesterol5mg2%
Sodium660mg28%
Potassium1460mg42%
Protein17g33%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate61g20%
Dietary Fiber8g32%
Sugars20g40%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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