Recipes » Main Dish Recipes » Soups and Stews » Tomato Tarragon Soup

Tomato Tarragon Soup

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5 from 1 vote
Tomato Tarragon Soup takes about 20 minutes to make and is richly flavored with a base of San Marzano tomatoes complemented by fresh tarragon.
Prep Time 5 minutes
Cook Time 20 minutes
A serving of tomato tarragon soup in a white bowl.

Tomato Tarragon Soup is richly flavored with a base of San Marzano tomatoes complemented by fresh tarragon and sour cream. It takes about 20 minutes to make and is fantastic served with a loaf of crusty French bread.

Sometimes cooking is just too much effort, isn’t it? Sometimes you’re just tired and hungry and you want something good and quick to eat. I do, anyway. And sometimes it’s just too darned much effort to drag myself out of the house for dinner.

A serving of tomato tarragon soup in a white bowl.

That’s exactly the way I felt when I first thought up this Tomato Tarragon Soup. It was after a weekend food blogging conference when I also had a work trip coming up the next day and I just could not tolerate another 10 minutes in the car to get to the nearest restaurant.

So, 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. I also had some really lovely San Marzano tomatoes in the pantry.

Tarragon in the fridge and tomatoes in the pantry = Tomato Tarragon Soup!

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I’m happy to tell you that this is 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 turns plain old tomato soup into something quite elegant.

Try this one – you’re really going to love it. Promise.

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About the Ingredients

  • Olive OilYou won’t need anything fancy, whatever you have on hand is fine.
  • OnionI prefer a mild, yellow onion for this recipe.
  • San Marzano tomatoesI really do recommend using San Marzano tomatoes for this recipe. They’re a type of plum tomato that comes from a specific region in Italy. The flavor is well worth the small extra cost.
  • Sour Cream – I really like the slightly tangy background flavor the sour cream gives to the soup. You could also use Greek yogurt or just a little heavy cream or half and half.
  • Tarragon If you have fresh, it’s the best! Substitute dried if you can’t access fresh.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Tomato Tarragon Soup

Onions and olive oil in a skillet.
  1. Add the olive oil to a large saucepan over medium high heat. Saute the onion in the olive oil until soft.
A photo collage showing tomatoes, salt, and pepper being added to a saute pan.
  1. 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.
  2. Add the salt and pepper. Bring to a good, steady simmer and cook for ten minutes.
Handmade White Pottery Soup Bowl
Handmade White Pottery Soup Bowl

from: Etsy
Pureeing soup with a stick blender.
  1. Puree the sauteed tomatoes and onions using either a regular blender or an immersion blender directly in the pan.

TIP: 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.

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

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

A serving of tomato tarragon soup in a white bowl.

What Can I Serve with Creamy Tomato and Tarragon Soup?

In my opinion, this soup with a loaf of warm crusty French bread and lots of butter is a nearly perfect meal on its own.

Of course, there’s always the classic pairing of any tomato soup with a grilled cheese sandwich. Try my Caprese Grilled Cheese Sandwich for a real treat! If you’re in the mood for something a little different, a Georgia BLT with Fried Green Tomatoes or a Ham, Apple, and Brie Panini are both terrific. 

There’s also the option of making your own Easy Homemade Bread to serve alongside, or tasty Cornmeal Scallion Fritters, or even my delicious Pumpkin Seed Breadsticks. And don’t forget the Homemade Croutons!

How to Store Tomato Tarragon Soup

Any leftover soup will keep for 3 or 4 days in a closed container in the refrigerator. May be reheated in the microwave or over low heat on the stovetop.

This soup also freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tomato Print Kitchen Wall Art
Tomato Print Kitchen Wall Art

from: Etsy

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Recipe

A serving of tomato tarragon soup in a white bowl.

Tomato Tarragon Soup

Tomato Tarragon Soup takes about 20 minutes to make and is richly flavored with a base of San Marzano tomatoes complemented by fresh tarragon.
5 from 1 vote
Print It Rate It
Course: Soups and Stews
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 188kcal
Author: Lana Stuart

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 28 ounces canned San Marzano tomatoes
  • 15 ounces canned diced tomatoes
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup sour cream
  • 1 tablespoon chopped fresh tarragon or 1 1/2 teaspoons dried

Instructions

  • Add the olive oil to a large saucepan over medium high heat.
  • Saute the onion in the olive oil until soft.
  • To the sautéed onions, add the San Marzano and the diced tomatoes together with all their juices.
  • Add salt and pepper.
  • Cook at a high simmer for about ten minutes.
  • Puree the soup by transferring to a blender in small batches or use an immersion blender directly in the pan. (If using a regular blender, return the pureed soup to the pan.)
  • Reduce the heat to low and whisk in the sour cream and tarragon.
  • Garnish each with a dollop of sour cream and a little tarragon if desired.

Notes

Any leftover soup will keep for 3 or 4 days in a closed container in the refrigerator. May be reheated in the microwave or over low heat on the stovetop.
This soup also freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving: 1 | Calories: 188kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 769mg | Potassium: 807mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2032IU | Vitamin C: 40mg | Calcium: 112mg | Iron: 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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16 Comments

  1. 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

  2. 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!

    1. 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. I’m a tomato soup, and this one is such a good one, Lana. Plus I’ve got loads of fresh plum tomatoes AND tarragon in the garden now. Can’t wait to try!

  4. 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!

  5. the best recipes are ones that just come together – I like the flavors in here Lana, think the sour cream didn’t hurt one bit

  6. Ms.Lana!!! You were at FoodBlogSouth?! I didn’t get to meet you :( How incredibly sad! Next year?

    Soup looks great :)

    1. Yes, I was there! And BeeBop, too. If I had known you were there, I would have tracked you down! Next year for sure!