Who wants hot soup in the middle of summer? This soup can be eaten hot or cold, and is utterly divine either way. As crazy as this sounds, tarragon imparts creaminess to a dish; this is enhanced by the heavy cream and honey in this soup.
• 8 tablespoons butter, divided
• 1/2 cup chopped onion
• 1 tablespoon minced fresh tarragon, plus garnish
• 4 cups chopped heirloom tomatoes
• 4 cups vegetable broth
• 2 tablespoons all-purpose flour
• 1-1/4 cups heavy cream
• 3/4 cup half and half
• 1/4 cup minced fresh parsley
• 1/4 cup honey
1. In a large saucepan, melt 6 tablespoons of butter over medium heat. Add the onion and tarragon and saute for 5 minutes.
2. Add the tomatoes and vegetable broth. Bring to a boil, then remove from heat.
3. In a small saucepan, melt the remaining 2 tablespoons of butter, add the flour and stir constantly for 3 minutes.
4. Add the heavy cream and the half and half; bring to a boil, then simmer for 15 minutes. Stir in the fresh parsley and honey.
5. Pour the cream mixture into the larger pot with the tomatoes. Puree with a stick blender (or regular blender), and heat for another 5 minutes.