Tomato Tarragon Soup – a richly flavored tomato and tarragon soup with a sour cream garnish. Fantastic served with 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 to darned much effort to drag myself out of the house for dinner.
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 and tomatoes. Tomato Tarragon Soup! 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.
Tomato Tarragon Soup - a richly flavored tomato and tarragon soup with a sour cream garnish. Fantastic served with crusty French bread. Click To Tweet
How to Make Tomato Tarragon Soup
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. 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.
Puree the sauteed tomatoes and onions using either a regular 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.
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!
More Soup Recipes on Never Enough Thyme:
- Leek and Potato Soup
- Tomato and Roasted Garlic Soup
- Homemade Vegetable Beef Soup
- English Onion Soup
- Chicken Tortilla Onion Soup
Tomato Soup Recipes from Other Bloggers:
- 101 Cookbook’s Roasted Tomato Soup
- Egyptian Tomato Soup from The Kitchn
- Joy the Baker’s Creamy Tomato Soup
- Spinach Tomato Soup from Eclectic Recipes
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Tomato Tarragon Soup
A wonderfully flavored tomato soup with a little French twist - tarragon!
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
- 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
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 182Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 724mgCarbohydrates: 16gFiber: 5gSugar: 10gProtein: 4g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Sean 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
Lana says
Glad you enjoyed the recipe, Sean. The addition of shrimp sounds fantastic.
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!
Lana 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.
Amanda says
Awesome looking soup Lana!
Barbara @ Modern Comfort Food says
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!
Barbara @ Modern Comfort Food says
Oops! I meant to say that I’m a tomato soup fanatic!
megan says
Sounds wonderful, Now I want a grilled cheese and some tomato soup.
Delishhh 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!
Drick says
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
Sues says
Ooh this tomato soup looks thick, flavorful, and delicious!! :)
DessertForTwo says
Ms.Lana!!! You were at FoodBlogSouth?! I didn’t get to meet you :( How incredibly sad! Next year?
Soup looks great :)
Lana says
Yes, I was there! And BeeBop, too. If I had known you were there, I would have tracked you down! Next year for sure!
sippitysup says
Fantastic! just enough creaminess to bring all the flavors together! I stumbled it. GREG
Lana says
Thanks so much for the stumble, Greg!
Neena says
ooooh this looks good. Can’t wait to try this recipe.