Saute onions, celery, and garlic until translucent. Add tomatoes and stock. Allow this to cook together for approximately 30 minutes. Add basil and spices. Cook for an additional 15 minutes.
Puree with a stick blender.
To freeze, place in gallon size freezer bags or airtight containers.
To prepare, thaw soup completely. Heat stove top over medium heat until heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (651g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 125 (70%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 1072mg||37 %|
|Potassium 444.6mg||12 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 11.6g|
|Protein 1.8g||3 %|
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: 179
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