Recipe: Warm and Comforting Light Tomato Tarragon Soup

Photo: Kristi Rimkus

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Edited by: Kristi Rimkus

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Yield: 6

Ingredients

4	cups chicken broth
½	large onion , chopped
2	stalk celery, finely chopped
2	cloves garlic, minced
½	cup white wine
1	can Fire Roasted Tomatoes
29	ounces tomato sauce
2	tablespoons parsley
1	tablespoon tarragon
1	cup low fat milk
1	tablespoon olive oil

Preparation

Step 1	Saute onion, celery and garlic in olive oil over medium heat for 5 minutes until tender.
Step 2	Add wine and saute another minute.
Step 3	Add tomatoes, tomato sauce, and chicken broth. Simmer for 60 minutes over medium low heat.
Step 4	When veggies are tender, remove from heat and allow to cool for a few minutes.
Step 5	Add milk, parsley and tarragon. Puree in blender in batches.

Tools

Blender

About Warm and Comforting Light Tomato Tarragon Soup

I hate to waste anything, especially fresh herbs! This time of year, when I have to pay $2 a bunch, I use it up as quickly as I can. That’s why you’ll see several recipes with tarragon in the next week or so.

One of my favorite soups to order is tomato basil. I love the creamy texture, and comforting taste of the basil and parmesan cheese. Problem is the soups are usually laden with salt and fat.

Since I had some fresh tarragon, I decided to give my favorite soup a try at home using tarragon instead of basil.

Fantastic, if I do say so myself. You could add parmesan, but I just didn’t think the combination with tarragon would work as well. Besides, the flavor was great on its own.

Calories: 109
Total Fat: 2.87g
Cholesterol: 1mg
Sodium: 1129mg
Total Carbs: 13.19g
Dietary Fiber: 2.67g
Sugars: 7.12g
Protein: 6.00g

Weight Watchers Points 2