Fresh Tomato Soup with Tarragon

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 4 Tbsp extra virgin olive oil
  • 4 large shallots , minced
  • 1 clove garlics , chopped
  • 1 celery stalks , chopped
  • 1 bay leaves
  • 2 1/2 Lb roma tomatoes , seeded and chopped
  • 3 tsp honey
  • 2 Cup vegetable broth
  • 2 Tbsp fresh tarragon , minced
  • 3 tsp fresh chives , chopped
Heat oil in a heavy stock pot over medium high heat. Saut'e shallots, garlic, celery and bay leaf 3-4 minutes until soft. Add tomatoes, honey and stock. Bring to a boil and cook 2 minutes. Remove from heat, remove bay leaf and pur'ee in a blender or food processor. Add tarragon and season with sea salt and pepper to taste. Garnish with chives and serve hot or chilled.
Calories
220 Cal
Fat
14 g
Carbs
22 g
Protein
3.3 g
Fiber
3.6 g
Sugar
13 g
Cholesterol
0 mg
Sodium
500 mg


Nutrients

Fiber     3.6 g
Fat     14 g
Sugar     13 g
Carbs     22 g
Protein     3.3 g
Calories     220 Cal

Fats

Fat, Poly     1.7 g
Fat, Mono     10 g
Fat, Sat     2 g
Fat, Trans     0 g
Fat, Percent     60 %

Vitamins

Vitamin, K     36 mcg     30 %
Vitamin, A     3000 IU     100 %
Vitamin, B12     0 mcg     0 %
Niacin     1.8 mg     11 %
Riboflavin     0.1 mg     5.2 %
Vitamin, C     39 mg     44 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     21 %
Vitamin, E     3.5 mg     24 %
Panto, Acid     0.4 mg     7.1 %
Choline     20 mg     3.7 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     44 mcg     4.4 %
Phosphorus     87 mg     12 %
Magnesium     38 mg     9.1 %
Copper     0.2 mcg     22 %
Fluoride     6.9 mcg     170 %
Zinc     0.6 mg     5.6 %
Cholesterol     0 mg     0.2 %
Sodium     500 mg     33 %
Selenium     0.6 mcg     1 %
Manganese     0.4 mg     6.1 %
Potassium     790 mg     17 %
Iron     1.2 mg     15 %