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
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