Preheat oven to 425°F.
First, prepare the fresh ingredients: Quarter the tomatoes and white onion, mince garlic, dice and de-seed jalapeno, and wash fresh tarragon.
Place tomatoes, white onion, garlic, jalapenos, and tarragon in a 9x13 Pyrex pan or oven safe casserole dish. Then, drizzle with olive oil and season with 2 tablespoons of Italian seasoning. Mix so everything is evenly coated.
Roast tomatoes and vegetables in the oven for 28-30 minutes. Toss 1-2 times to prevent vegetables from burning.
Once the tomatoes and vegetables are done roasting, strip the tarragon from its stalks. Pour all of the ingredients from the ceramic dish into a Dutch oven or large stove top pot.
Heat Dutch oven to medium-high heat. Then, add in flour and stir.
Pour in broth. Let the soup come to a boil.
Next, stir in coconut cream and reduce heat to a simmer.
Using your immersion blender, slowly start to blend the soup together. Be careful to have enough liquid covering the blade of the immersion blender. It can splatter, and if it’s piping hot, that can hurt. Blend until all ingredients are combined.
Stir in remaining Italian seasoning and any other seasonings you like to add like more fresh tarragon, basil, garlic salt, or red pepper flakes. Be sure to taste your creation because it might be perfect just the way it is!
Serve hot with a Three-Cheese Grilled Cheese, Homemade Croutons, salty pesto, or freshly shaved parmesan cheese.