Creamy Tomato and Tarragon Soup with Black Pepper Parmesan Biscotti

• Vegetarian
• Gluten free

• Produce

  • 3 cloves Garlic
  • 2 Onions, medium
  • 1 28 oz. can Plum tomatoes tomatoes, whole
  • 1 tbsp Tarragon, fresh

• Canned Goods

  • 12 oz Vegetable stock

• Baking & Spices

  • 1 tsp Black pepper, fresh ground
  • 1/2 tsp Red pepper flakes
  • 2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/4 cup Greek yogurt

Found on bakerbynature.com

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

Directions

• 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 ;)