Chilled Tomato Soup with Tarragon Crème Fraiche

Chilled Tomato Soup with Tarragon Crème Fraiche

  • Prep: 2 hr 24 min
  • Cook Time:
  • Total: 2 hr 24 min
  • Serving: 6 Servings

Use crème fraiche instead of heavy cream for this chilled tomato soup; it adds the same smooth texture and creamy taste but with a touch of delicious tang.


  • 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
  • Sea salt and freshly ground pepper
  • 1/2 cup crème fraiche
  • 1-1/2 tablespoons chopped fresh tarragon, plus tarragon leaves for garnish


  1. Place the tomatoes, vegetable broth, olive oil, tomato paste, red wine vinegar and sugar into a blender and process until smooth. Pour the tomato mixture into a bowl and season to taste with salt and pepper. Cover the bowl and place in the refrigerator for 2-1/2 hours to chill and to allow the flavors to develop.
  2. In a separate bowl, combine the crème fraiche, tarragon and a few grinds of fresh pepper. Stir to combine.
  3. Serve the chilled soup topped with a dollop of the crème fraiche mixture and sprinkled with the fresh tarragon leaves.


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