Substitute garden fresh tomatoes
Melt the butter in a large soup pot over medium heat. Add the onion and celery and saute until tender, about 5 minutes. Add the garlic and cook for one more minute. Add tomatoes, broth, tomato paste, parsley and basil. Increase the heat to high and bring to a boil. Reduce heat. Cover and simmer 10 minutes. Uncover and simmer an additional 10 minutes.
Either with an immersion blender or in batches in blender or food processor, puree the mixture and return to the pot. Stir in cream. Season with salt and pepper. Top with Parmesan cheese and chiffonade of fresh basil leaves.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 160 | ||
Calories from Fat: 132 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 43.3mg | 13 % | |
Sodium 1053.1mg | 36 % | |
Potassium 224.9mg | 6 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.7g | ||
Protein 2.6g | 4 % | |
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: 160
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