Heirloom Tomato Broth with Tarragon

This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!

  • 2 lbs heirloom tomatoes, cored and cut into small pieces
  • 1 quart chicken stock
  • 1 tsp salt
  • 1/2 c fresh tarragon, minced

In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.

Serves 6.

25 calories, 1 g fat, 1 G protein