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Granny's Tarragon Tomato Soup

1 teaspoon butter 
1 medium onion, chopped,about 1 cup 
4 large ripe tomatoes, diced,about 4 cups 
1/4 cup nonfat sour cream 
1 tablespoon chopped fresh tarragon or 1 1/2 teaspoons dried tarragon 
salt 
pepper 
Directions
1In medium saucepan, over medium heat, melt butter. 
2Add onions and cook about 3 minutes, stirring often, until softened. 
3Add tomatoes and 3/4 cup water; bring to a boil. 
4Reduce heat to medium-low; simmer about 30 seconds, or until vegetables are tender. 
5Transfer to a blender or food processor; puree until smooth, in batches if necessary. 
6Set a medium-fine strainer over saucepan. 
7Pour puree into strainer, pressing on the solids with a spatula or spoon to extract as much pulp as possible; discard skin and seeds. 
8Whisk sour cream and tarragon into the soup. 
9If soup is too thick, add a small amount of water. 
10Stir over low heat until soup is hot (do not allow it to boil). 
11Season with salt and pepper. 
12The soup can also be made in advance and served cold. 

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