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.
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.
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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- 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)
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 182 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 17mg Sodium: 724mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 5g Sugar: 10g Sugar Alcohols: 0g Protein: 4g
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