Cream of Tomato Soup with Tarragon Floating Islands

  • Preparation 20 MIN
    Cooking 25 MIN
  • Servings 4


Cream of tomato soup

Floating islands


Cream of tomato soup

  1. In a large saucepan over medium heat, soften the onion and garlic in the oil. Add the tomatoes and broth. Bring to a boil and cook over medium heat for 20 minutes.
  2. Purée in a blender. Strain through a fine-mesh sieve. Stir in the cream and adjust the seasoning.

Floating islands

  1. In a bowl, beat the egg white and corn syrup with an electric mixer until stiff peaks form. Add the tarragon. Season with salt.
  2. Pour the water into a microwave-safe dish. Use 2 tablespoons to form an egg-shaped meringue with 1 heaping tablespoon of the egg whites. Place it on the water. Repeat 3 times, leaving a space between each meringue. Microwave on high power until puffed up, 15 to 20 seconds. Place an island in the centre of each serving of soup.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 15% cream and 30% less sodium commercial broth

Content % Daily Value
Calories 250  
Total Fat 15.5 g  
Saturated Fat 5 g  
Sodium (salt) 610 mg  
Carbohydrates 23 g  
Fibre 3 g  
Protein 7 g