This is easy on the budget and more delicious than the canned variety.
1. Heat the buter with the oil in a large saucepan over moderate heat. Add the onion and cook, stirring occasionally, for 5 minutes.
2. Stir in the tomatoes and tomato paste, and cook for 2 -3 minutes. Blend in the flour, then add the chicken stock, sugar, salt and pepper. Cover and simmer for 15 minutes.
3. Puree the mixture in a blender or food processor, then return the puree to the saucepan and add the cream. Reheat and simmer, uncovered, for 2-3 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 181 | ||
Calories from Fat: 140 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 54.8mg | 17 % | |
Sodium 62.5mg | 2 % | |
Potassium 271.4mg | 7 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 8.1g | ||
Protein 2.2g | 3 % | |
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: 181
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