Tomato Soup
Melt butter in a medium stockpot over medium heat. Cook onion and garlic stirring constantly, until soft and translucent, about 3 minutes.
Add tomatoes, their juices and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
Working in batches, transfer tomato mixture to a blender, food processor. Puree tomato mixture (if using a blender, cover the lid with a kitchen towl while machine is running).
Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 454 | ||
Calories from Fat: 407 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.2g | 60 % | |
Saturated Fat 28.3g | 142 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 142.6mg | 44 % | |
Sodium 3518.5mg | 121 % | |
Potassium 216.1mg | 6 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 10.2g | ||
Protein 2.7g | 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: 454
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