Tomato and tarragon soup

Name: Tomato and tarragon soup
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 can(s) (850 ml) peeled tomatoes; 1 Onion; 2-3 Garlic cloves; 2-3 stem(s) Tarragon; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1-2 TABLESPOONS Tomato ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 50 g Fresh cream; 7-10 Tbsp colourful pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 can(s) (850 ml) peeled tomatoes
1 Onion
2-3 Garlic cloves
2-3 stem(s) Tarragon
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1-2 TABLESPOONS Tomato ketchup
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
50 g Fresh cream
7-10 Tbsp colourful pepper

Directions

1
Put the tomatoes in a mixing bowl and puree them. Peel onion and garlic and dice finely. Wash tarragon, dab dry and put some leaves aside for garnishing. Chop the remaining leaves. Heat the oil in a pot and fry the onions and garlic until transparent.
2
Add tomato paste and tarragon and stir in. Deglaze with the pureed tomatoes, bring to the boil and season with ketchup, salt, pepper, sugar and paprika. Serve the soup with a dash of crème fraîche sprinkled with coloured pepper on a soup plate. Garnish with the tarragon put aside