Ok, it is just too darn hot..again. I am not a huge summer fan as I don’t generally do well in heat. I would rather be in a climate controlled environment (allergen free – thank you very much). Fall is probably my favorite time of the year. Generally, I am less likely to have soups in the summer but being a big soup lover, the heat doesn’t necessarily stop me. I have been keeping my menus around 500 calories for dinner and tonight, I wanted soup. So, along with a roasted chicken thigh and a baked potato, this chilled soup was a welcomed addition. Best part, it took about 5-10 minutes to make. This recipe makes 2 servings at about 180 calories a bowl.
2 cups (one can) Garden Vegetable Broth (I used College Inn because that is what I had)
1 tablespoon of unsalted butter
1 small onion (About 1/4 cup total), sliced
8 oz of frozen peas (no thawing required)
1/8th teaspoon dried tarragon
1 tablespoon of fat-free half and half (optional, not necessary)
- Saute sliced onion and tarragon in butter until it starts to get slightly golden (about 5 minutes).
- Add onions, peas, vegetable broth and half and half to a blender. Blend until smooth.
- Chill in refrigerator until ready to serve (It should be cold because your peas were frozen but the colder the better)
- Optional step (I didn’t do this because I liked the texture), strain soup into bowls before serving for a smoother soup.
- Optional step (I also didn’t do) Garnish with sour cream. I just topped with a sprig of parsley.
- Calories: 183
- Calories from Fat 56
- Total Fat: 6.21g
- Cholesterol 16mg
- Sodium 726mg
- Potassium 221 mg
- Total Carbohydrates: 25.84 g
- Dietary Fiber 5.2 g
- Sugars 12.1 gram
- Protein 6.54 grams
- Vitamin A 47%
- Vitamin C 38%
- Calcium 4 %
- Iron 10 %