Heat a frying pan to medium heat with olive oil and sprinkle some salt in the oil.
Add crushed garlic and diced red onion.
Sauté for 3 minutes until soft.
In the blender, add the large can of crushed tomatoes, 2 cans of chicken broth, then the sautéed onions and garlic.
Add in sugar, sea salt and some pepper to taste.
Blend until the soup is your desired texture.
Pour the soup in to a pot and heat to a boil, reduce the heat to simmering and cook for 10 minutes.
Serve with garlic toast on the side and cut it in to strips for the kids to dip. (Toast with butter and some garlic salt sprinkled on it)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (18g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1745.2mg||60 %|
|Potassium 30.2mg||1 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.9g|
|Protein 0.4g||1 %|
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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: 10
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