1

Rub the tarragon leaves with the olive oil, finely chop the leaves, and combine them in a small bowl with 1/2 cup of the cream. Set aside.

2

In a pot large enough to hold the soup, cook the bacon over medium heat for about 10 minutes, or until it just begins to get crispy. Add the tomatoes and bring to a simmer. Add the remaining 1/2 cup cream and season with salt and pepper. Top each serving with a swirl of the tarragon cream.