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Low Fat Creamy Tomato-Tarragon Soup Recipe
Ingredients
1 teaspoon butter
1 medium onion, chopped, about 1 cup
4 large ripe tomatoes, diced, about 4 cups
1/4 cup nonfat sour cream
1 tablespoon chopped fresh tarragon, or 1 1/2 teaspoon dried tarragon
salt, to taste
pepper, to taste
Method
In medium saucepan, over medium heat, melt butter.
Add onions and cook about 3 minutes, stirring often, until softened.
Add tomatoes and 3/4 cup water; bring to a boil.
Reduce heat to medium-low; simmer about 30 seconds, or until vegetables are tender.
Transfer to a blender or food processor; puree until smooth, in batches if necessary.
Set a medium-fine strainer over saucepan.
Pour puree into strainer, pressing on the solids with a spatula or spoon to extract as much pulp as possible; discard skin and seeds.
Whisk sour cream and tarragon into the soup.
If soup is too thick, add a small amount of water.
Stir over low heat until soup is hot (do not allow it to boil).
Season with salt and pepper.
Note: The soup can also be made in advance and served cold.
Per serving: About 73 calories, 2g protein, 13g carbohydrate, 2g fat, 25% calories from fat, 3mg cholesterol, 43mg sodium, 2g fiber
