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Soups: Creamy Tomato Tarragon Soup

Source of Recipe

Lose Weight & Stay Fit, Woman's Day V7#5


List of 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 tsp dried)
salt and pepper to taste



Recipe

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 minutes, 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.