Chilled Tomato Soup with Tarragon Crème Fraîche

Serving Size: 6
Prep Time:
Total Time:


  • 4 Pound tomato, quartered and seeded
  • 0.5 cup crème fraîche
  • freshly ground pepper
  • kosher salt
  • 2 tsp sugar
  • 1 Tbsp red wine vinegar
  • 0.25 cup tomato paste
  • 0.5 cup extra virgin olive oil
  • 2 cup low-sodium vegetable broth
  • 1.5 Tbsp 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.

Recipe Credit: Melissa Rubel Jacobson
Image Credit: Petrina Tinsley