Preheat the oven to 425°F. Coat a baking sheet with cooking spray.{ RS: 5 g }
| prep time | 15 minutes |
| total time | 45 minutes + 5 minutes to cool |
| makes | 4 servings (1½ cups each) |
3 slices multigrain bread, cut into ½″ cubes
1 tablespoon walnut oil
1 medium onion, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1 teaspoon dried tarragon
4 cups reduced-sodium vegetable broth
2 packages (10 ounces each) frozen peas
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
Spread the bread cubes on the prepared baking sheet in a single layer. Bake, turning once, for 6 to 8 minutes, or until crisp and lightly browned. Remove from the oven and cool on the baking sheet.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, and tarragon and cook, stirring occasionally, for about 10 minutes, or until the vegetables are soft. Stir in the broth and peas and increase the heat to medium-high. Bring to a boil and reduce the heat to medium-low. Cover and simmer for 10 minutes.
Uncover, increase the heat to medium, and simmer for 5 minutes longer, or until the peas are very tender and the soup has thickened very slightly. Remove from the heat and stir in the salt and pepper. Let cool for 5 minutes.
Transfer the soup in batches to a blender and puree. Serve warm with the croutons.
per serving 247 calories, 11 g protein, 39 g carbohydrates, 11 g fiber, 4.8 g fat (0.4 g saturated fat), 584 mg sodium