Warm and Comforting Light Tomato Tarragon Soup

Photo: Kristi Rimkus

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

Saute onion, celery and garlic in olive oil over medium heat for 5 minutes until tender.

Add wine and saute another minute.

Add tomatoes, tomato sauce, and chicken broth. Simmer for 60 minutes over medium low heat.

When veggies are tender, remove from heat and allow to cool for a few minutes.

Add milk, parsley and tarragon. Puree in blender in batches.

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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