Mash the tomatoes. Peel onion and garlic, dice finely. Wash tarragon, shake dry and chop finely, except for a few leaves for garnishing
Heat the oil in a pot and sauté the onion and garlic. Add tomato paste and finely chopped tarragon and sauté. Deglaze with the pureed tomatoes and bring to the boil. Season to taste with salt, pepper, paprika and a little sugar
Serve the soup with a dollop of crème fraîche. Sprinkle with pepper and garnish with the remaining tarragon