Recipes

Chilled Tomato Soup with Tarragon Crème Fraîche

Name: Chilled Tomato Soup with Tarragon Crème Fraîche
Total time: 140 min
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

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

Updated on March 5, 2018

Chilled Tomato Soup with Tarragon Crème Fraîche. — Photo: © Petrina Tinslay

Active Time:

20 mins

Total Time:

2 hrs 20 mins

Yield:

6

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.