Ingredients:
1 teaspoon butter
1 medium onions, 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 teaspoons dried tarragon
salt
pepper
Directions:
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 seconds, 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.
The soup can also be made in advance and served cold.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.