Warm and Comforting Light Tomato Tarragon Soup
By: Kristi Rimkus
Published: Saturday, December 5, 2009 - 11:24pm

Ingredients




4 cups chicken broth
1/2 large onion , chopped
2 stalk celery, finely chopped
2 cloves garlic, minced
1/2 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

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

About


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