tomato tarragon soup

Name: Tomato Tarragon Soup
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 4
Cuisine: French
Ingredients: 3 tablespoon(s) butter; 1 1/2 cup(s) diced onion; 3/4 cup(s) diced carrot; 1/2 cup(s) diced celery; 1 tablespoon(s) minced parsley; 5 cup(s) peeled and chopped tomatoes (or use canned plum tomatoes with their juices to make 5 cups); 3/4 cup(s) white wine; 1 cup(s) chicken or vegetable broth; 1/2 cup(s) creme fraiche or heavy cream (optional); 1 teaspoon(s) tarragon or more to taste; - salt and pepper to taste

18 Pinches

TERRI OPGENORTH

Lake Mills, WI

Updated on Mar 22, 2014

There used to be a restaurant in the next town that served this soup...it was delicious! (and I got the recipe!)

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prep time 20 Min

cook time 1 Hr 15 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

3 tablespoons butter
1 1/2 cups diced onion
3/4 cup diced carrot
1/2 cup diced celery
1 tablespoon minced parsley
5 cups peeled and chopped tomatoes (or use canned plum tomatoes with their juices to make 5 cups)
3/4 cup white wine
1 cup chicken or vegetable broth
1/2 cup creme fraiche or heavy cream (optional)
1 teaspoon tarragon or more to taste
- salt and pepper to taste

How To Make tomato tarragon soup

Step 1

Melt the butter in a soup pot.

Step 2

Add the onions, carrots, celery and parsley and cook slowly; stirring often until vegetables are very soft, about 20-30 minutes.
Step 3

Add the tomatoes, wine and broth.
Step 4

Bring to a simmer and let cook for 30 minutes.
Step 5

Puree the soup in a processor or use an immersion blender on low to preserve some of the texture. (Put soup back into pot)
Step 6

Add salt, pepper, tarragon and cream if using.
Step 7

Heat gently and serve.
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