Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 28 ounces canned San Marzano tomatoes
  • 15 ounces canned diced tomatoes
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup sour cream
  • 1 tablespoon chopped fresh tarragon (or 1 1/2 teaspoons dried)

Instruction

  • Add the olive oil to a large saucepan over medium high heat.
  • Saute the onion in the olive oil until soft.
  • To the sautéed onions, add the San Marzano and the diced tomatoes together with all their juices.
  • Add salt and pepper.
  • Cook at a high simmer for about ten minutes.
  • Puree the soup by transferring to a blender in small batches or use an immersion blender directly in the pan. (If using a regular blender, return the pureed soup to the pan.)
  • Reduce the heat to low and whisk in the sour cream and tarragon.
  • Garnish each with a dollop of sour cream and a little tarragon if desired.