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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.4 Kcal (328 kJ) | ||
| Calories from fat | 23.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 4% | |
|---|---|---|---|
| Cholesterol | 7.57mg | 3% | |
| Sodium | 21.32mg | 1% | |
| Potassium | 534.09mg | 11% | |
| Total Carbs | 12.11g | 4% | |
| Sugars | 7.06g | 28% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 2.91g | 6% | |
| Vitamin C | 28.6mg | 48% | |
| Iron | 0.1mg | 1% | |
| Calcium | 53.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 32.94 Kcal (138 kJ) | ||
| Calories from fat | 9.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 4% | |
|---|---|---|---|
| Cholesterol | 3.18mg | 3% | |
| Sodium | 8.96mg | 1% | |
| Potassium | 224.4mg | 11% | |
| Total Carbs | 5.09g | 4% | |
| Sugars | 2.97g | 28% | |
| Dietary Fiber | 1.11g | 11% | |
| Protein | 1.22g | 6% | |
| Vitamin C | 12mg | 48% | |
| Iron | 0.1mg | 1% | |
| Calcium | 22.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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