Cream of Tomato with Tarragon

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
60
protein 
1 g
sodium 
247 mg
carbohydrates 
5 g
fat 
3 g
fiber  
1 g
cholesterol 
6 mg
Servings 
6 (3/4 cup ea.)
Ingredients 

1 tsp extra virgin olive oil
¼ cup diced yellow onion
1 Tbsp minced garlic
⅓ cup canned pureed tomatoes
½ cup white wine
1½ cups chopped fresh tomatoes
2⅓ cups vegetable stock
2 Tbsp heavy cream
¾ tsp sea salt
⅛ tsp freshly ground black pepper
½ tsp minced fresh tarragon

Instructions 
  1. In a large saucepan, heat olive oil. Add onions and garlic and sauté until soft.         
  2. Add tomato puree and cook until rusty in color, about 4 to 5 minutes. Add wine and reduce by half.
  3. Add tomatoes and vegetable stock, bring to a boil, reduce heat and simmer for 30 minutes. Add heavy cream and remove from heat to cool slightly.
  4. Place in a blender container and puree until smooth. Pour through a fine mesh strainer and reserve liquid. Stir in remaining ingredients.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.