Tomato soup with fresh tarragon

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
6 cups vegetable stock (my favorite is Better Than Bouillon )

2 tablespoons butter

1 sweet onion

6 garlic cloves, minced

4 bay leaves

1/4 teaspoon red chile flakes

1/2 cup chopped tarragon

2 x 28 oz cans of whole tomatoes or 8 cups ripe, seeded, peeled tomatoes

1/2 cup heavy whipping cream


  • Heat 6 cups of vegetable stock in a large pot on low to medium heat.
  • If you are using canned tomatoes, you may want to cut down the amount of broth. Canned tomatoes are surprisingly salty.
  • In an separate pot, saute the chopped onions with 2 tablespoons of butter.
  • Once the onions are translucent, add the garlic, bay leaves, chile, and half the tarragon.
  • Saute for a couple of minutes. While that is cooking, drain and chop the canned tomatoes.
  • Add the tomatoes to the onion mixture and cook for 10 minutes. Then add the broth, bring to a boil, and then simmer for 15 minutes.
  • Once the soup is cooked, add to a blender and puree a couple ladles full at a time.
  • If you fill the bender to full with hot liquid, the lid will come flying off and you will have hot soup all over the kitchen.
  • Once all the soup has been pureed, stir in the cream and remaining tarragon. Bring the soup to a simmer before serving.
T The Flourishing Foodie

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