Creamy Tomato-Tarragon Soup

Recipe by Dancer
READY IN: 30mins




  • In medium saucepan, over medium heat, melt butter.
  • Add onions and cook about 3 minutes, stirring often, until softened.
  • Add tomatoes and 3/4 cup water; bring to a boil.
  • Reduce heat to medium-low; simmer about 30 seconds, or until vegetables are tender.
  • Transfer to a blender or food processor; puree until smooth, in batches if necessary.
  • Set a medium-fine strainer over saucepan.
  • Pour puree into strainer, pressing on the solids with a spatula or spoon to extract as much pulp as possible; discard skin and seeds.
  • Whisk sour cream and tarragon into the soup.
  • If soup is too thick, add a small amount of water.
  • Stir over low heat until soup is hot (do not allow it to boil).
  • Season with salt and pepper.
  • The soup can also be made in advance and served cold.