Go Back
+ servings
Cold Tomato and Tarragon Soup

Cold Tomato and Tarragon Soup

Adapted from Serious Eats.
Servings 6 servings
Author Brandon Matzek


  • 2 ½ pounds vine ripe tomatoes, seeded and roughly chopped
  • 1 sweet onion, in chunks
  • 1 red bell pepper, seeded and roughly chopped
  • 2 cloves garlic
  • 3 tablespoons fresh tarragon leaves, plus more for garnish
  • 2 cups tomato juice
  • ½ cup extra virgin olive oil, plus more for garnish
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup baguette crumbs*
  • 4 oz. crumbled goat cheese, for topping


  1. In a large blender, add the tomatoes, onion, red bell pepper, garlic, tarragon leaves, tomato juice, extra virgin olive oil, red wine vinegar and sugar**. Blend until smooth. Season with kosher salt and freshly ground black pepper to taste.
  2. Add the breadcrumbs to the blender and pulse a couple of times to incorporate (don’t blend the crumbs too much – they are there for texture).
  3. Transfer soup to a large bowl, cover and refrigerate. To serve, ladle the soup into a bowl and top with crumbled goat cheese, whole tarragon leaves and a drizzle of extra virgin olive oil.

Recipe Notes

* You can make baguette crumbs by pulsing some crusty pieces of baguette in a food processor. If you want to use store bought bread crumbs instead, I would recommend getting crumbs that are coarse and unseasoned.

** I tried making this recipe in my standard blender and the volume was too much. I had to blend the ingredients in two batches and transfer to a large bowl to season.