Try this Fresh Tomato Soup recipe, or contribute your own.
Suggest a better descriptionMelt margarine in a large saucepan over medium-low heat; add shallot. Cover and cook 5 minutes or until tender. Add tomato; cover and cook 15 minutes. Place tomato mixture in container of an electric blender; cover and process until smooth. Add milk and next 3 ingredients; process 5 seconds. Return tomato mixture to pan, and cook over medium heat 8 minutes or until heated. Yield: 4 cups (serving size: 1 cup). Per serving: 80 Calories; 3g Fat (24% calories from fat); 5g Protein; 13g Carbohydrate; 3mg Cholesterol; 384mg Sodium Serving Ideas : Garnish with fresh oregano, if desired. Recipe by: Cooking Light, June 1994, page 68 Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 112 | ||
Calories from Fat: 43 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 96.7mg | 3 % | |
Potassium 527.8mg | 14 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 7.7g | ||
Protein 3.8g | 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: 112
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