Tarragon Tomato Soup
Tarragon Tomato Soup is easy, flavorful creamy tomato and tarragon soup comes together in just about 30 minutes.
Are you ready for fall?
So, I think this is true for most, but whenever I think of fall, I first think of soup (…and decadent cozy desserts, but we’ll save those for another day). Chillier weather, long days apple picking, cozy nights at home, and a big bowl of soup…it all just works.
Meet my new favorite soup! I couldn’t think of a better recipe to help us transition from summer to fall, and it’s this creamy tarragon tomato soup. This easy, flavorful creamy tomato and tarragon soup comes together in just 30 minutes. AND! It’s good for you.
Full of rich tomato flavor – it’s rich, satisfying, and on a chilly day, just downright good for the soul. Topped with a little parmesan cheese and a sliced of butter bread…heaven!
So, let me tell you a little bit about this tarragon tomato soup…
A light, vibrant creamy soup packed with bright tomato and tarragon flavor. It’s a beauty!
The rest of the cast consists of onion, minced garlic, fresh tarragon, vegetable stock and just a splash of heavy cream. So simple!
See? Nothing crazy, simply good ingredients blended into an addicting combination. Especially if you want to add some cheese…I mean who wouldn’t want a cheesy tomato soup?
And that is basically it! I slice up some sourdough bread to dunk. After that, I’ll usually throw together a hearty salad and call it a night.
This soup is such a great recipe to have in your back pocket for a night you just need to relax and whip up something simple. And trust me, the smell of the soup cooking alone will allow you to completely just enjoy the moment. Enjoy!
If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #theycallmemamad on Instagram so we can see. I LOVE seeing what you come up with. Cheers, friends!
Here are some other fun fall soup recipes you might enjoy:
Tarragon Tomato Soup
- 1 tsp extra virgin olive oil
- ¼ cup diced yellow onion
- 1 Tbsp minced garlic
- ⅓ cup canned pureed tomatoes
- ½ cup white wine
- 1½ cups chopped fresh tomatoes
- 2⅓ cups vegetable stock
- 2 Tbsp heavy cream
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp minced fresh tarragon
In a large saucepan, heat olive oil. Add onions and garlic and sauté until soft.
Add tomato puree and cook until rusty in color, about 4 to 5 minutes. Add wine and reduce by half.
Add tomatoes and vegetable stock, bring to a boil, reduce heat and simmer for 20 minutes. Add heavy cream and remove from heat to cool slightly.
Place in a blender container or use an immersion blender and puree until smooth. Stir in remaining ingredients. Top with cheese if wanted and serve.