Creamy Tomato and Tarragon Soup with Black Pepper Parmesan Biscotti



  1. Add olive oil to a large soup pot or dutch oven. Bring oil to a light simmer over medium-high heat.
  2. Add onions and sauté until soft; about 6 minutes. Stir in garlic, cook for a minute or two - or until fragrant.
  3. Add the tomatoes with all their juices and lightly break the large tomatoes up with a wooden spoon.
  4. Add the vegetable stock and bring to simmer.
  5. Add the salt, black pepper, and crushed red pepper.
  6. Reduce heat to low and simmer for 20 minutes, then puree using either a blender or an immersion blender directly in the pot.
  7. 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.
  8. Garnish each bowl of soup with a dollop of sour cream and a little tarragon, if desired.
  9. *Link for biscotti recipe in post ;)

Courses Dinner

Cuisine American

Recipe by Baker by Nature at