Creamy Tomato and Tarragon Soup

Directions:

In a large soup pot or Dutch oven add olive oil and heat on medium heat until lightly simmering. Add onions and saute until soft, about 6 minutes. Stir in garlic and cook for another minute or two.

Add the tomatoes and chicken stock, breaking up large tomatoes with a wooden spoon before bringing to a simmer. Then reduce heat to low, add salt and pepper, and continue to simmer for 20 minutes.

Carefully transfer to a blender and puree. Pour the soup back into the pot and return to a light boil over low heat. Stir in the Greek yogurt and tarragon. Serve warm with a garnish of tarragon. Enjoy!