Cream of Tomato Tarragon Soup

Cream of Tomato Tarragon Soup

From the cookbook Nourish, which is a collaboration between Chef Scott Uehlein and the nutritional team at the Canyon Ranch Resort Spas, and is full of “indulgently healthy cuisine”, this tasty soup will keep you on your diet as part of a meal, or a nutritious snack.
Only two tablespoons of cream ensure that this soup is creamy and satisfying, but with only 60 calories a serving and lots of the antioxidant lycopene.

Makes six ¾ cup servings

Ingredients:
1 teaspoon extra virgin olive oil
¼ cup diced yellow onions
1 tablespoon minced garlic
1/3 cup canned pureed tomatoes
½ cup white wine
11/2 cups chopped fresh tomatoes
1 ½ cups vegetable stock
2 tablespoons heavy cream
¾ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
½ teaspoon minced fresh tarragon

Instructions:
Heat the olive oil over medium heat in a large saucepan.
Sauté the onions and garlic until soft. 
Add the pureed tomato and cook until tawny in color, 4 to 5 minutes. 
Add the wine and reduce by half.
Add the chopped tomatoes and the vegetable stock, bring to a boil, reduce heat to low, and simmer for 30 minutes.
Add the heavy cream and remove from the heat. Cool slightly.
Pour the tomato mixture into a blender and puree until smooth. 
Pour the puree through a fine mesh strainer into a medium bowl and reserve the liquid. Stir in salt, pepper and tarragon.

Nutritional Info:
60 calories, 5g fat, 3g carbs, 6mg cholesterol, 1g protein, 247mg sodium, 1g fiber