Low Fat Soup Recipes

Ingredients:

1 tsp butter
1 medium onion, chopped -about 1 cup
4 large ripe tomatoes, diced -about 4 cups
1/4 cup nonfat sour cream
1 tbsp chopped fresh tarragon -or 1 1/2 teaspoon dried tarragon
salt, to taste
pepper, to taste

Instructions:

1. 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.

2. 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.

3. 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.

Note: The soup can also be made in advance and served cold.

Per serving: About 73 calories, 2g protein, 13g carbohydrate, 2g fat, 25%
calories from fat, 3mg cholesterol, 43mg sodium, 2g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:15

Servings: 4