Try this Fresh Tomato and Basil Soup recipe, or contribute your own.
Suggest a better descriptionIn heavy saucepan, melt butter; stir in garlic, carrot, and onion. Cook over medium-low heat until onion is tender. Add stock; cover and simmer for 20 minutes. Stir in tomatoes and simmer for 10 minutes. Just before serving, stir in basil and salt and pepper to taste. Makes 6 servings (about 1 cup each). Source: The American Cancer Society Cookbook; Anne Lindsay. MM by Lyn. Posted to MC-Recipe Digest V1 #535 by hister@juno.com (Iris E. Dunaway) on Mar 22, 1997
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Serving Size: 1 Serving (443g) | ||
Recipe Makes: 6 | ||
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Calories: 161 | ||
Calories from Fat: 54 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 509.4mg | 18 % | |
Potassium 615.1mg | 16 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 16g | ||
Protein 9.2g | 13 % | |
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: 161
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