Tomato-Tarragon Soup

Last weekend BeeBop and I had the most amazing time attending the first ever Food Blog South in Birmingham. We met other bloggers, learned from some of the best in the food blogging world and enjoyed some pretty incredible food. I can’t wait to tell you all about it and I will just as soon as I slow down for a few minutes! After we came back from the weekend I had to turn right around and do a two-day road trip for my real world job and now I’m getting ready to host a party for BeeBop’s championship softball team this weekend. It has been a busy few weeks.

By the time we got home last Sunday, I was pretty much exhausted and didn’t really want to leave the house for anything much less dragging myself out for dinner. I think BeeBop pretty much felt the same way, too. So, I started looking around in the pantry to see what I had on hand. What I really wanted was something comforting. Something warm and full of tomatoes, but not pasta. Tomato soup! I just started pulling out a few things and looking in the fridge for any fresh herbs I might have on hand. I found a package of tarragon I had picked up a few days before but hadn’t used. Tarragon and tomatoes. Kind of a french twist on tomato soup? I thought – this just might work. I’m happy to tell you that I was right. This was one of the best tomato soups I’ve ever had. Rich, bright tomato flavor combined with smooth creamy sour cream and that hit of fresh tarragon just kicks it up to the next level. Try this one – you’re really going to love it. Promise.

2 tblsp. olive oil
1 medium onion, chopped
28 oz. can San Marzano tomatoes
15 oz. can diced tomatoes
1 tsp. salt
½ tsp. ground black pepper
½ cup sour cream
1 tblsp. chopped fresh tarragon (or 1 ½ tsp. dried)

Add the olive oil to a large saucepan over medium high heat. Saute the onion in the olive oil until soft.

Tomato-Tarragon Soup

To the sautéed onions, add the San Marzano and the diced tomatoes together with all their juices. I used a 28-ounce can of San Marzanos and a 15-ounce can of regular old diced tomatoes. Just because that’s what I had on hand. You can use any combination or all of one type. Whatever floats your boat. Add the salt and pepper. Bring to a good, steady simmer and cook for ten minutes.

Tomato-Tarragon Soup

Puree the sauteed tomatoes and onions using either a blender or an immersion blender directly in the pan. I really enjoy using the immersion blender. It’s easier to clean than a blender jar, easier to store and works just as well as a traditional blender. If you don’t have one, however, just ladle your tomatoes a little at a time into a regular blender and puree them. Return it all to the pan when you have the consistency you want. I left some chunks in the pan simply because I prefer it that way. If you want yours very smooth, just blend a little longer.

Tomato-Tarragon Soup

Reduce the heat to low and whisk in the sour cream and tarragon.

Makes about 4 one-cup servings. Garnish each with a dollop of sour cream and a little tarragon if desired.

Enjoy!

Tomato-Tarragon Soup
 
Prep time
Cook time
Total time
 
A wonderfully flavored tomato soup with a little French twist - tarragon!
Serves: 4 one-cup servings
Ingredients
  • 2 tblsp. olive oil
  • 1 medium onion, chopped
  • 28 oz. can San Marzano tomatoes
  • 15 oz. can diced tomatoes
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup sour cream
  • 1 tblsp. chopped fresh tarragon (or 1 1/2 tsp. dried)
Instructions
  1. Add the olive oil to a large saucepan over medium high heat.
  2. Saute the onion in the olive oil until soft.
  3. To the sautéed onions, add the San Marzano and the diced tomatoes together with all their juices.
  4. Add salt and pepper.
  5. Cook at a high simmer for about ten minutes the puree using either a blender or an immersion blender directly in the pan.
  6. Reduce the heat to low and whisk in the sour cream and tarragon.
  7. Garnish each with a dollop of sour cream and a little tarragon if desired.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Other tomato soups you might enjoy from around the internet:

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else.

Comments

  1. says

    I am a huge tomato soup fan, i usually like mine with rice in it. I have no idea why but that is how my mom used to serve it for me as a kid and just have kept the tradition. This soup is gorgeous!

  2. MomandNana says

    Perfect timing for this recipe! My 14 year old daughter was just diagnosed with celiac disease so no more condensed soups in our household. (and I’m afraid I’m a true 70s cook – you should see my recipe card for copper pennies) I’m realizing the best way to be sure foods are gluten-free is to strip recipes down to the basics and this one fits the bill. Thanks!

    • says

      I hope y’all will enjoy this soup. You can, of course, change the herb any way you like. Basil would be great in place of the tarragon. I think dill would be good, too.

  3. says

    Thanks for posting this — found it via Google. I followed your recipe but added a half-teaspoon of sugar to counter the acidity of the tomatoes and a half-pound of wild-caught shrimp for sheer amazingness. Oh, so good! :D

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>