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

1.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.

2.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.

3.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.

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