tomato tarragon soup

Terrio13 avatar
By TERRI OPGENORTH
from Lake Mills, WI

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

serves 4-6
prep time 20 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For tomato tarragon soup

  • 3 Tbsp
    butter
  • 1 1/2 c
    diced onion
  • 3/4 c
    diced carrot
  • 1/2 c
    diced celery
  • 1 Tbsp
    minced parsley
  • 5 c
    peeled and chopped tomatoes (or use canned plum tomatoes with their juices to make 5 cups)
  • 3/4 c
    white wine
  • 1 c
    chicken or vegetable broth
  • 1/2 c
    creme fraiche or heavy cream (optional)
  • 1 tsp
    tarragon or more to taste
  • salt and pepper to taste
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How To Make tomato tarragon soup

  • 1
    Melt the butter in a soup pot.
  • 2
    Add the onions, carrots, celery and parsley and cook slowly; stirring often until vegetables are very soft, about 20-30 minutes.
  • 3
    Add the tomatoes, wine and broth.
  • 4
    Bring to a simmer and let cook for 30 minutes.
  • 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)
  • 6
    Add salt, pepper, tarragon and cream if using.
  • 7
    Heat gently and serve.
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