Creamy Tomato And Summer Herb Soup - cooking recipe

Ingredients

2 teaspoons extra virgin olive oil
1 medium sweet onion, chopped (about 1 cup)
4 large ripe tomatoes, diced (about 4 cups)
3/4 cup water
1/3 cup reduced-fat sour cream
1 tablespoon fresh tarragon, chopped
1/4 teaspoon salt
fresh ground black pepper, to taste

Preparation

In medium saucepan, heat the oil over medium.
Add the onion and saute until softened, about 4 minutes.
Add the tomatoes and water, then bring to a boil.
Reduce heat and simmer until the vegetables are tender, about 5 minutes.
Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
Set a strainer over the saucepan.
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.
Whisk the sour cream and tarragon into the soup.
Stir over low heat until the soup is hot, but not boiling.
Season with salt and pepper.