Food Recipes Soups Chilled Tomato Soup with Tarragon Crème Fraîche 1 Review Supersweet tomatoes will make this cold soup extra-delicious. But to enhance the flavor of even less-than-perfect produce, Melissa Rubel Jacobson adds tomato paste, which has a rich, concentrated taste. Cold Soup Recipes More Tomato Recipes By Melissa Rubel Jacobson Melissa Rubel Jacobson Melissa Rubel Jacobson crafted numerous sweet and savory recipes for Food & Wine, including a tropical snack mix that was named one of the publication’s 40 best recipes of 2018. Food & Wine's Editorial Guidelines Updated on March 5, 2018 Save Rate PRINT Share Close Credit: © Petrina Tinslay Active Time: 20 mins Total Time: 2 hrs 20 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients 4 pounds tomatoes, quartered and seeded 2 cups low-sodium vegetable broth 1/2 cup extra-virgin olive oil 1/4 cup tomato paste 1 tablespoon red wine vinegar 2 teaspoons sugar Kosher salt and freshly ground pepper 1/2 cup crème fraîche 1 1/2 tablespoons chopped tarragon, plus tarragon leaves for garnish Directions 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. 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. Originally appeared: September 2009 Save Rate Print