Creamy Tomato and Tarragon Soup

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Creamy Tomato and Tarragon Soup

The perfect sidekick to a grilled cheese.


In a large soup pot or Dutch oven add olive oil and heat on medium heat until lightly simmering. Add onions and saute until soft, about 6 minutes. Stir in garlic and cook for another minute or two.

Add the tomatoes and chicken stock, breaking up large tomatoes with a wooden spoon before bringing to a simmer. Then reduce heat to low, add salt and pepper, and continue to simmer for 20 minutes.

Carefully transfer to a blender and puree. Pour the soup back into the pot and return to a light boil over low heat. Stir in the Greek yogurt and tarragon. Serve warm with a garnish of tarragon. Enjoy!


3 tbsp
Olive Oil
Medium White Onions, diced
Garlic Cloves, minced
1 (28 oz) can
Whole Plum Tomatoes
14 oz
Chicken Stock
2 tsp
1 tsp
Ground Black Pepper
1/4 cup
Plain Nonfat Greek Yogurt
1 tbsp
North Shore Living® Tarragon, chopped

Time to cook

40 minutes