Creamy Tomato and Tarragon Soup with Black Pepper Parmesan Biscotti
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Creamy Tomato and Tarragon Soup with Black Pepper Parmesan Biscotti
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 3 tablespoons olive oil
- 2 onion medium, diced
- 3 cloves garlic minced
- whole plum tomatoes 28 oz. can
- 12 ounces vegetable stock or chicken stock
- 2 teaspoons salt plus more to taste if needed
- 1 teaspoon black pepper fresh ground
- 1/2 teaspoon crushed red pepper flakes optional
- 1/4 - 1/2 cup Greek yogurt start with 1/4 cup then add more after tasting
- 1 tablespoon tarragon fresh, chopped
Instructions
- Add olive oil to a large soup pot or dutch oven. Bring oil to a light simmer over medium-high heat.
- Add onions and sauté until soft; about 6 minutes. Stir in garlic, cook for a minute or two - or until fragrant.
- Add the tomatoes with all their juices and lightly break the large tomatoes up with a wooden spoon.
- Add the vegetable stock and bring to simmer.
- Add the salt, black pepper, and crushed red pepper.
- Reduce heat to low and simmer for 20 minutes, then puree using either a blender or an immersion blender directly in the pot.
- 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.
- Garnish each bowl of soup with a dollop of sour cream and a little tarragon, if desired.
- *Link for biscotti recipe in post ;)
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