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What a wonderful and healthful way to use up an overabundance of tomatoes! I doubled this and it served three as a main dish - used fresh basil instead of the tarragon and really loved the refreshing taste. I didn't have much success using the strainer, too much of the good stuff wasn't getting through. My food processor does a pretty good job getting everything blended up so I won't bother with the strainer next time - makes it even easier to prepare! Made for Newest Zaar tag.

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Brooke the Cook in WI September 07, 2008

This soup is a little bit bland. And usually I don't use salt. But I had to add salt. I also added dried oregano. I stirred in half and half cream and topped with fresh basil. It was yummy. Great texture after putting in the strainer. Thanks Lainey :) Made for ZWT8 for Diners, Winers and Chives

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Boomette July 28, 2012

I made this b/c I was in search of a recipe to mimic a tomato-herb soup I'd had on vacation. This recipe was fairly easy to make and very healthy (I used greek yogurt instead of sour cream and it was 1 WW pt per serving). We didn't have a way to strain it, so it was still a little textured (that wasn't a bad thing in my book but my husband would have preferred it strained). I also used basil instead of tarragon b/c I wasn't sure if I'd like tarragon. My favorite thing about this recipe is that it wasn't sweet- most commerical tomato soups are sweet which I dislike. My only issue is that I found the soup a bit bland- so I added some garlic powder and cayenne pepper and it was much better. We served it hot (because we didn't want to wait for it to cool) but I think i will try the leftovers chilled (since it IS summer here and a bit too hot for eating hot soup). I will definitely make this again, and plan to play with different herbs and seasonings to see what I can create. Thanks for sharing this recipe.

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Kerry G June 16, 2010
Creamy Tomato and Summer Herb Soup