Creamy Tomato And Summer Herb Soup

1. 1

   In medium saucepan, heat the oil over medium.

2. 2

   Add the onion and saute until softened, about 4 minutes.

3. 3

   Add the tomatoes and water, then bring to a boil.

4. 4

   Reduce heat and simmer until the vegetables are tender, about 5 minutes.

5. 5

   Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).

6. 6

   Set a strainer over the saucepan.

7. 7

   Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.

8. 8

   Whisk the sour cream and tarragon into the soup.

9. 9

   Stir over low heat until the soup is hot, but not boiling.

10. 10

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.