• Servings 6-8
  • Prep 120 chill time min
  • Cook 15 min
  • Course
  • Cuisine
  • Skill Level

Cream of Tomato and Peach Soup


  • 1 onion, chopped
  • 2 lbs ripe tomatoes, chopped
  • 2 tbs unsalted butter
  • 1/2 lb peeled peaches, seeded and chopped
  • 1/2 cup heavy cream
  • fresh tarragon for garnish
  • kosher salt and black pepper to taste
  • Cook the onion in 2 tbs of butter for about 5 minutes using medium low heat until softened.
  • Add the chopped tomatoes and peaches and simmer until the tomatoes and peaches break up. About 7-8 minutes.
  • Add the tomato and peach mixture to a food processor or blender and season with a little salt and pepper.
  • Puree until the mixture is very smooth. Add the cream and pulse until combined.
  • Taste for seasoning and re-season if necessary.
  • Chill covered for several hours before serving. (may be served warm if desired)
  • To serve, ladle in bowls and garnish with fresh tarragon.

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