Creamy Tomato And Summer Herb Soup

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons extra virgin olive oil
• 1 medium sweet onion, chopped (about 1 cup)
• 4 large ripe tomatoes, diced (about 4 cups)
• 3/4 cup water
• 1/3 cup reduced-fat sour cream
• 1 tablespoon fresh tarragon, chopped
• 1/4 teaspoon salt
• fresh ground black pepper, to taste

Recipe

• 1 in medium saucepan, heat the oil over medium.
• 2 add the onion and saute until softened, about 4 minutes.
• 3 add the tomatoes and water, then bring to a boil.
• 4 reduce heat and simmer until the vegetables are tender, about 5 minutes.
• 5 transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
• 6 set a strainer over the saucepan.
• 7 pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.
• 8 whisk the sour cream and tarragon into the soup.
• 9 stir over low heat until the soup is hot, but not boiling.
• 10 season with salt and pepper.