Tomato Carrot Soup with Fresh Tarragon

Ingredients

  • 1 tablespoon olive oil
  • 2 cups diced onion, about 2 medium or 1 large onion
  • 1 1/2 cups carrots, about 2 large carrots
  • 3 1/2 cups diced low sodium tomatoes, about 2 cans, fire-roasted are preferred
  • 1/4 teaspoon ground black pepper
  • 2 cups low sodium vegetable broth
  • 1 cup water
  • 1 tablespoon fresh tarragon
  • OPTIONAL: 6 teaspoons plain yogurt for garnish

Preparation

  1. In a large saucepan warm the olive oil over medium heat. Add the onions and cook, stirring to avoid burning, for 5 minutes. Add the carrot and cook an additional 6 - 8 minutes or until carrots are tender. Add tomatoes and cook for an additional 10 minutes. Pour in the broth and the water and cook for another 10 minutes.
  2. Puree soup in batches in a blender or use an immersion blender, until smooth. Stir in chopped tarragon
  3. Ladle into bowls and, if desired, top with nonfat yogurt, serve.

Categories

  • Soup
  • Vegetable
  • Gluten Free
  • Quick and Easy
  • MHealthy

Nutrition Information

Serving Size
1 cup
Serves
8
Calories
73.00
Saturated Fat (g)
0.00
Sodium (mg)
151.00
Total Carbohydrates (g)
11.00
Dietary Fiber (g)
3.00
Protein (g)
4.00