Food & Wine

What's This?
Serving size 6
Prep Time
Total Time


4 lb tomato, quartered and seeded2 cup low-sodium vegetable broth½ cup extra virgin olive oil¼ cup tomato paste1 Tbsp red wine vinegar2 tsp sugar kosher salt freshly ground pepper½ cup crème fraîche1 ½ Tbsp chopped tarragon, plus tarragon leaves for garnish


  1. Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar and sugar until very smooth. Transfer to a bowl, season with salt and pepper and refrigerate until chilled, about 2 hours.
  2. In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves and serve.

MAKE AHEAD The soup can be refrigerated for up to 1 day. The tarragon crème fraîche can be refrigerated for up to 2 days; bring to room temperature before serving.

Recipe Credit: Melissa Rubel Jacobson
Image Credit: Petrina Tinsley

Tags: Soup, Vegetarian, Tomato, American, French, Blender, Summer

Terms of Service | Privacy Policy Corporate Site | Advertise With Us