Tomato and Tarragon Soup
Meet my new favorite 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, and made creamy with protein packed Greek yogurt – it’s rich, satisfying, and on a chilly day, just downright good for the soul. Topped with a savoy black pepper and parmesan biscotti – it just doesn’t get any better!
Well hello there friends! I hope you all had a happy Easter. Or, at least a happy weekend 🙂 We had a blast in Philly! Lots of eating, drinking, and running around to see everyone. It’s always fun to go home and visit. But it was also pretty great to crawl in our own bed last night. Sometimes there is no better feeling than bed!
So let’s talk weather for a minute. What’s it like where you are? Here it’s been a bright and pretty start to Spring. Oh… and a cold one. We did have one one tease day where I wore a tank top beaming with happiness (look mom, no sleeves!), but that was swiftly replaced with freezing rain and all the joys that come with that. I have my Winter jacket right next to my flip flops, because who knows which one I’ll need next. Such a roller coaster!
The solution to these damp, dreary days is obviously soup. But not just any soup! A light, vibrant creamy soup packed with bright tomato and tarragon flavor. It’s a beauty!
Since tomatoes aren’t taking over the markets just yet, I used a can of organic whole peeled tomatoes. They’re easily available and pretty cheap! Two of my favorite things when it comes to ingredients 😉
The rest of the cast consists of two onions, a hearty handful of garlic, fresh tarragon, and a splash of vegetable stock. So simple!
There’s also a small dollop of Greek yogurt added right at the end! It makes everything niiiiiice and creamy. Yum!
Happy Monday, friends! xoxo
*The biscotti recipe is from epicurious and you can find it here.
*This soup freezes wonderfully! I’m going to California for a week and I’ve already made a few batches for C. Freezer meals can be such a life saver!
Creamy Tomato and Tarragon Soup with Black Pepper Parmesan Biscotti
Ingredients
- 3 tablespoons olive oil
- 2 medium onions, diced
- 3 cloves garlic, minced
- (1) 28 oz. can whole plum tomatoes tomatoes
- 12 ounces vegetable stock (you can use chicken if you prefer)
- 2 teaspoons salt, plus more to taste (if needed)
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 - 1/2 cup Greek yogurt (I recommend starting with 1/4 cup then adding more after tasting it)
- 1 tablespoon fresh tarragon, chopped
Instructions
- Add olive oil to a large soup pot or dutch oven. Bring oil to a light simmer over medium-high heat.
- Add onions and sauté until soft; about 6 minutes. Stir in garlic, cook for a minute or two - or until fragrant.
- Add the tomatoes with all their juices and lightly break the large tomatoes up with a wooden spoon.
- Add the vegetable stock and bring to simmer.
- Add the salt, black pepper, and crushed red pepper.
- Reduce heat to low and simmer for 20 minutes, then puree using either a blender or an immersion blender directly in the pot.
- Add the soup back to the pot and return to a light boil over low heat (this should only take a minute or two). Stir in the Greek yogurt and tarragon.
- Garnish each bowl of soup with a dollop of sour cream and a little tarragon, if desired.
- *Link for biscotti recipe in post 😉
Courses Dinner
Cuisine American
Tieghan Gerard says
April 21, 2014 at 12:53 pmThis looks awesome. I love the color and that soup! Perfect what to cheer up on Monday!
Melanie Hiester says
April 21, 2014 at 1:13 pmOh my goodness. Tomato soup….it gets me every time especially when paired with grilled cheese. Have you ever seen my tomato soup and grilled cheese board? Totally pinned!
Have a gorgeous Monday!
Gerry @ foodnessgracious says
April 21, 2014 at 1:16 pmLooks like a big bowl of huggy love! Great flavors 🙂
sally @ sallys baking addiction says
April 21, 2014 at 1:43 pmAbsolute perfection. I have to try this, Ashley. I love creamy tomato soup! By the way, so happy you had fun in Philly. We are moving there this summer!!
Stephanie @ Girl Versus Dough says
April 21, 2014 at 1:49 pmLove how tangy and creamy this soup looks! And those biscotti, I mean…. yes to all of this.
Ashley | Spoonful of Flavor says
April 21, 2014 at 2:06 pmDefinitely trying this one soon! I love creamy tomato soup. Glad to hear you had a great weekend 🙂
Consuelo @ Honey & Figs says
April 21, 2014 at 2:07 pmSavory biscotti? And creamy tomato soup?? This is such a match made in heaven! Looks absolutely delish!
Happy Monday! xx
Lauren @ Climbing Grier Mountain says
April 21, 2014 at 2:19 pmWhoa. This looks absolutely amazing!!!
Erin | The Law Student's Wife says
April 21, 2014 at 3:14 pmSame weather roller coaster here! I’m going to fight today’s rain with bright happy soup 🙂
Abby @ The Frosted Vegan says
April 21, 2014 at 3:54 pmIt’s the same here too! I get my hopes up with the 60 degree days, but then it goes and does something crazy like snows, ugh. Those biscotti and this soup, swooon!
John @ Garage Gyms says
April 21, 2014 at 3:56 pmLooks mighty tasty. You had me at Greek yogurt.
bakerbynature says
April 23, 2014 at 11:32 amIt makes it SO creamy 🙂
Maris (In Good Taste) says
April 21, 2014 at 4:54 pmI’m so hungry right now and this looks like it would hit the spot!
bakerbynature says
April 23, 2014 at 11:32 amThank you, Maris! It was definitely the perfect lunch 🙂
Kate says
April 21, 2014 at 6:26 pmAshley, this soup sounds so perfect for a rainy spring day. Tarragon is one of the most underutilized herbs in my kitchen, bet it’s perfect in tomato soup. Have fun in California!
bakerbynature says
April 23, 2014 at 11:31 amI am *juuust getting into tarragon myself. But it’s so lovely! Thank you, girl!
Nicole ~ Cooking for Keeps says
April 21, 2014 at 6:49 pmMmmmmmmmmmmmmmmm. Need now.
Rachel Cooks says
April 21, 2014 at 7:16 pmThis looks amazing and what phenomenal photos!
bakerbynature says
April 23, 2014 at 11:30 amThank you so much, Rachel 🙂
Laura (Tutti Dolci) says
April 21, 2014 at 7:47 pmI love tomato soup and your savory biscotti sound wonderful!
Lindsey @ American Heritage Cooking says
April 21, 2014 at 9:36 pmThis soup looks amazing! And those toasts!! Don’t even get me started! I want to snatch them right from your photos!
Kayle (The Cooking Actress) says
April 22, 2014 at 1:06 amthis weather…. -_-
so glad you had a great weekend though and it is SOOO cool that you used Greek yogurt in this soup! and Black Pepper Parmesan Biscotti??! ohhhhhhh girrrrl I like the way you think!
Joanne says
April 22, 2014 at 12:18 pmA major O.M.G. goes to this soup and biscotti. I might never stop drooling.
Christine @ Cooking with Cakes says
April 22, 2014 at 3:50 pmthis looks SO good Ash!!! I absolutely love tomato soup anytime of year, so this easy version is right up my alley 🙂
Eileen says
April 22, 2014 at 7:40 pmThis soup sounds amazing! Love the idea of adding fresh tarragon. I usually go for basil with tomato, but now I’m inspired to mix it up! 🙂
Ashley says
April 23, 2014 at 7:46 pmOh gosh this soup! So creamy and I love that it’s from the greek yogurt! And I must say – now I’m dying to try those black pepper biscotti … I don’t think I’ve ever made a savory version. I need to change that!
Erin says
December 30, 2014 at 4:45 pmMade this and it’s great – so quick and easy. Skipped the biscotti because we didn’t plan ahead, but made some baguette cheese toasts and they were perfect. The second day, we added some fried prosciutto – also delicious. Thanks
bakerbynature says
December 30, 2014 at 7:10 pmHi Erin. So happy you enjoyed it! The addition of fried prosciutto sounds amazing; I’m going to try that next time we make it.
Quinn says
April 17, 2015 at 3:20 amI made this tonight but found I had no tarragon in my pantry and no drive to go to the grocery. I used oregano and dill and it was so great for a fast and extremely flavorful dinner. Thanks so much for sharing!