I think of this time of the year as transitional—not quite the end of summer, but not exactly fall either. Here in New England since September arrived, we’ve seen the thermometer reach a sweltering 90 degrees and just as quickly watched it drop to the chilly 50s. As a cook, the challenge is obvious. What I want is dishes that are just as tempting for those lingering hot, humid days as well as for the cool, crisp ones that hint at autumn.
The following recipe for a creamy tomato soup scented with goat cheese and garnished with tarragon easily bridges both these weather extremes. It can be prepared with the last of the summer tomatoes, but is equally good assembled with canned diced ones. And, the subtle taste shines through whether you serve the soup warm or at room temperature.
Several ingredients provide distinctive flavorings for this potage. Along with sautéed onion and carrot, diced fennel offers a nuanced anise accent for the base of the soup. Tarragon, both dried and fresh, pairs well with the tomatoes simmered in stock, while fresh orange zest and juice contribute a refreshing citrus touch. Goat cheese blended with cream and milk is swirled into the finished soup, adding a light salty note.
So, whether you’re trying to stay cool by turning up the AC, or piling logs for a warming fire, keep this soup in mind! Serve it with a salad or sandwich to anchor a light supper or lunch, or make it the starter for a special dinner.
