Creamy tomato soup
In 3 quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2-3 minutes, stirring constantly, until onion is crisp tender. Stir in tomatoes, broth, 1 tbsp basil, sugar, and pepper. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl and cool slightly-about 15 minutes. In blender place half the mixture. Cover; blend until puréed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat Stir in cream and remaining basil
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 99 | ||
Calories from Fat: 78 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 25.5mg | 8 % | |
Sodium 200.2mg | 7 % | |
Potassium 145.5mg | 4 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3g | ||
Protein 1.7g | 2 % | |
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: 99
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