This is a great quick and easy soup to make, especially in the winter, and is on the table in no time. Healthy, low fat with a whole lot of taste.
In a 3 qt saucepan over medium-low heat, saute the shallots and garlic in the oil for 5 minutes, or until tender. Stir in the flour and mix well.
Add the tomatoes, broth, basil and pepper. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Take off heat and allow to cool slightly before moving to the next step. Once soup is cooled off and almost at a warm temperature, start to puree some of it. Working in small batches, process in a blender until most of the soup is smooth. (I usually puree about 3/4 of the soup and leave the other 1/4 alone to leave some texture). Once all soup is returned back to the pan, whisk in sour cream; heat again very briefly, but do not allow to boil. Ladle into individual bowls and sprinkle with fresh parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (323g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 66 | ||
Calories from Fat: 16 (24%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol -2.5mg | -1 % | |
Sodium 154.6mg | 5 % | |
Potassium 670.3mg | 18 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 8.1g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.