In a large sauté pan, heat the olive oil over medium-high heat to the point of fragrance (meaning it’s not smoking, but you’ll hear tttssscchhh when the onion hits the pan). Add the onion and garlic. Turn the heat down to medium-low and cook for about 10 minutes, or until the onion is translucent.
Add the roasted peppers, orange juice, and tomato. Cook, uncovered, for about 15 minutes, so the flavors can mingle. Add the broth and simmer for an additional 15 to 20 minutes. Remove from the heat and let cool.
Working in batches, transfer some of the mixture to a blender, filling about halfway, making sure there are equal amounts of peppers and liquid. Place the lid on the blender and pulse. (Turn the blender on and off quickly; otherwise, you may have more peppers on your counter than in the blender.) Once the veggies are more smooth than chunky, then you can blend away. When the mixture is nice and smooth, blend in the tarragon. At this point, add salt and pepper to taste.
Serve hot or at room temperature. Add a drizzle of olive oil or a dollop of butter to each bowl before serving.
You can make this without roasting the peppers. Simply sauté sliced peppers with the onions and garlic -- it just gives you a different soup. You can’t ruin a recipe; it’s only a blueprint.