Ingredients
4lbtomatoes
2cupsvegetable broth,low-sodium
½cupextra-virgin olive oil
¼cuptomato paste
1tbspred wine vinegar
2tspsugar
kosher salt and freshly ground pepper
½cupcrème fraîche
1½tbsptarragon,chopped
Preparation
Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar, and sugar until very smooth.
Transfer to a bowl, season with salt and pepper, and refrigerate for about 2 hours until chilled.
In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper.
Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves, and serve.
