from Dipa Hart
Saute onion, garlic, and bacon in olive oil in large saucepan until bacon is thoroughly cooked and vegetables tender. Add tomatoes and chicken stock. Bring to a boil; remove from heat. Blend soup with hand-held blender (or blend in batches). Add vinegar, cream, basil, salt and pepper.
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Serving Size: 1 Serving (777g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 384 | ||
Calories from Fat: 95 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 20.7mg | 6 % | |
Sodium 658.1mg | 23 % | |
Potassium 1158.2mg | 30 % | |
Total Carbohydrate 64.4g | 19 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 53g | ||
Protein 12.4g | 18 % | |
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: 384
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