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Creamy Tomato and Tarragon Soup with Black Pepper Parmesan Biscotti

Baker by Nature
  • minutes
  • Serves

INGREDIENTS

3 cloves

Garlic

2

Onions, medium

1 28 ounce can

Plum tomatoes tomatoes, whole

1 tbsp

Tarragon, fresh

12 oz

Vegetable stock

1 tsp

Black pepper, fresh ground

1/2 tsp

Red pepper flakes

2 tsp

Salt

3 tbsp

Olive oil

1/4 cup

Greek yogurt