Melt butter in large soup pot. Add onions, carrots and garlic. Cook over medium heat until vegetables are wilted (about 10 minutes). Add tomatoes and juices, basil, sugar and salt and pepper to taste. Cook 5 minutes, then add chicken broth and all spice. Bring to a boil. Reduce heat and simmer 50 minutes. Purée the soup in batches (blender or food processor). Return to pot and add cream. Adjust seasonings and heat through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4983g)|
|Recipe Makes: Servings|
|Calories from Fat: 490 (79%)|
|Amt Per Serving||% DV|
|Total Fat 54.5g||73 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 122mg||38 %|
|Sodium 20471.1mg||706 %|
|Potassium 1554.4mg||41 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 10.7g|
|Protein 28g||40 %|
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: 623
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!