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Creamy Tomato and Tarragon Soup with Black Pepper Parmesan Biscotti

Ashley Manila
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Course Dinner
Cuisine American

Ingredients
 

  • 3 tablespoons olive oil
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • (1) 28 oz. can whole plum tomatoes tomatoes
  • 12 ounces vegetable stock (you can use chicken if you prefer)
  • 2 teaspoons salt, plus more to taste (if needed)
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 - 1/2 cup Greek yogurt (I recommend starting with 1/4 cup then adding more after tasting it)
  • 1 tablespoon fresh tarragon, 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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