Try this Garden Tomato Soup recipe, or contribute your own.
Suggest a better descriptionIn saucepan, saute celery, onion, carrot and green pepper in butter or margarine until tender. Add 4 cups broth, tomatoes, sugar, curry powder, salt and pepper and bring to boil. Reduce heat, and simmer, uncovered, for 20 minutes. In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture and bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. 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 (370g) | ||
Recipe Makes: 6 | ||
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Calories: 216 | ||
Calories from Fat: 142 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 16.4mg | 5 % | |
Sodium 722.6mg | 25 % | |
Potassium 459.7mg | 12 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 14.8g | ||
Protein 3.3g | 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: 216
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