Ingredients

• 4 pounds tomatoes, quartered and seeded
• 2 cups low-sodium vegetable broth
• 1/2 cup extra virgin olive oil
• 1/4 cup tomato paste
• 1 tablespoon red wine vinegar
• 2 teaspoons sugar
• Kosher salt and freshly ground pepper
• 1/2 cup crème fraîche
• 1 1/2 tablespoons chopped tarragon, plus tarragon leaves for garnish

Directions

Step 1

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 until chilled, about 2 hours.

Step 2

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.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 small onion, finely diced
• 1/2 carrot, finely diced
• 2 fresh basil leaves
• 1 sprig fresh thyme
• 3 pounds tomatoes, coarsely chopped
• Salt and pepper
• Burrata cheese, for garnish

Directions

Step 1

In a small, heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently, until the vegetables are tender, 10 to 12 minutes.

Step 2

Stir in the tomatoes, along with 3/4 teaspoon salt and 1/4 teaspoon pepper, or to taste. Simmer for 20 minutes to break down the tomatoes and marry the flavors.

Step 3

Remove from the heat and purée the soup in a blender or food processor. (Do not fill the blender jar more than half full with the soup; process in batches with a folded kitchen towel held firmly over the lid.) Strain the soup through a fine mesh strainer or food mill. Serve the soup hot, with a small spoonful of burrata and a drizzle of olive oil.