Preparation time, 25 minutes. Makes 4 servings.
Ingredients
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 chopped fresh tarragon
1/4 teaspoon salt
Freshly ground black pepper, to taste
Directions
In a medium saucepan, heat the oil over medium.
Add the onion and saute until softened, about 4 minutes. Add the tomatoes and water, then bring to a boil. Reduce heat and simmer until the vegetables are tender, about 5 minutes.
Transfer the soup to a food processor or blender and puree until smooth, in batches if necessary (use caution when blending hot liquids). Set a strainer over the saucepan. 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.
Whisk the sour cream and tarragon into the soup. Stir over low heat until the soup is hot, but not boiling. Season with salt and pepper.
Per serving 108 calories; 40 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 7 mg cholesterol; 15 g carbohydrate; 4 g protein; 3 g fiber; 176 mg sodium.
