“This soup is from my 365 Ways to Cook Vegetarian cookbook. I bet it would freeze well. Use a can of diced tomatoes instead of fresh?”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot filled with boiling water, blanch tomatoes for 10 seconds. With a slotted spoon, transfer tomatoes to colander to cool.
  2. Peel, seed and quarter tomatoes.
  3. In a medium frying pan, melt butter over medium heat; add onion and cook, stirring occasionally, until golden, 4-5 minutes.
  4. In a blender or food processor, puree tomatoes, onion, pumpkin and broth until smooth. Transfer to a large saucepan.
  5. Add sherry, salt, pepper and tarragon. Cover and simmer, stirring occasionally, 5 minutes. Add cream and heat through, about 3 minutes. Serve hot.

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