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Cream of Tomato Soup
Ingredients
- 1 tsp olive oil
- 3 oz yellow onion, diced
- 1 Tbsp garlic, minced
- 6 oz tomato puree, canned
- 1 1/2 cup white wine
- 1 1/2 lbs tomatoes, fresh, diced
- 4 1/2 cups vegetable stock
- 3 Tbsp heavy cream
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp tarragon, chopped
Instructions
- Heat olive oil in a pot over medium-high heat.
- Sauté onions and garlic until soft then add tomato puree and cook until rusty in color (About 4-5 minutes).
- Add wine and reduce by half.
- Add diced tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 30 minutes. Add cream.
- Puree soup until smooth using an Immersion blender. Strain.
- Finish with salt, pepper and chopped tarragon.
Nutrition
| Calories | 64 |
| Protein | 1 g |
| Sodium | 210 mg |
| Carbohydrates | 6 g |
| Fat | 2 g |
| Fiber | 1 g |
| Servings | 11 |