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.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Add the olive oil to a large saucepan over medium high heat.
2 tablespoons olive oil
Saute the onion in the olive oil until soft.
1 medium onion
To the sautéed onions, add the San Marzano and the diced tomatoes together with all their juices.
28 ounces canned San Marzano tomatoes, 15 ounces canned diced tomatoes
Add salt and pepper.
1 teaspoon salt, ½ teaspoon ground black 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.
½ cup sour cream, 1 tablespoon chopped fresh tarragon
Garnish each with a dollop of sour cream and a little tarragon if desired.

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.