Chilled Tomato Soup with Tarragon Crème Fraîche

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

Chilled Tomato Soup with Tarragon Crème Fraîche.
Photo: © Petrina Tinslay
Active Time:
20 mins
Total Time:
2 hrs 20 mins


  • 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. 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.

  2. 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.

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