Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish. Yield: 4 bento servings Per serving: 398 Calories (kcal); 28g Total Fat; (65% calories from fat); 7g Protein; 27g Carbohydrate; 0mg Cholesterol; 4892mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9298 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1097g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1076 (83%)|
|Amt Per Serving||% DV|
|Total Fat 119.5g||159 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 57.5g|
|Polyunsanturated Fat 37.7g|
|Cholesterol 28.8mg||9 %|
|Sodium 1527.8mg||53 %|
|Potassium 1008mg||27 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 33.9g|
|Protein 24.2g||35 %|
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Calories per serving: 1300
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