I hate to waste anything, especially fresh herbs! This time of year, when I have to pay $2 a bunch, I use it up as quickly as I can. That’s why you’ll see several recipes with tarragon in the next week or so.
One of my favorite soups to order is tomato basil. I love the creamy texture, and comforting taste of the basil and parmesan cheese. Problem is the soups are usually laden with salt and fat.
Since I had some fresh tarragon, I decided to give my favorite soup recipe a try at home using tarragon instead of basil.
Fantastic, if I do say so myself. You could add parmesan, but I just didn’t think the combination with tarragon would work as well. Besides, the flavor was great on its own.
- 4 cups chicken broth
- ½ large onion , chopped
- 2 stalk celery, finely chopped
- 2 cloves garlic, minced
- ½ cup white wine
- 1 can Fire Roasted Tomatoes
- 29 ounces tomato sauce
- 2 tablespoons parsley
- 1 tablespoon tarragon
- 1 cup low fat milk
- 1 tablespoon olive oil
- 1. Saute onion, celery and garlic in olive oil over medium heat for 5 minutes until tender.
- 2. Add wine and saute another minute.
- 3. Add tomatoes, tomato sauce, and chicken broth. Simmer for 60 minutes over medium low heat.
- 4. When veggies are tender, remove from heat and allow to cool for a few minutes.
- 5. Add milk, parsley and tarragon. Puree in blender in batches.
What’s good for me in this dish?
Tomatoes provide a great source of vitamins C, A and K. Not to mention the antioxidant and cancer preventing benefits of Lycopene. Tomatoes support colon and prostate health, as well as good source of potassium and a good source of niacin, vitamin B6, and folate to support a healthy heart.
Total Fat: 2.87g
Total Carbs: 13.19g
Dietary Fiber: 2.67g
Weight Watchers PointsPlus 4
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