Sauté onion and garlic in butter until tender.
Slice up tomatoes and add to pan along with basil and salt & pepper. Cook for about 5 minutes.
Add tomato juice and milk, bring to boil over medium-high heat, then simmer for about 1/2 an hour.
Purée soup in blender in batches, then strain out seeds and fleshy bits.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1856g)|
|Recipe Makes: Servings|
|Calories from Fat: 888 (73%)|
|Amt Per Serving||% DV|
|Total Fat 98.7g||132 %|
|Saturated Fat 61.6g||308 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 263.2mg||81 %|
|Sodium 3333.6mg||115 %|
|Potassium 3870mg||102 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 12.4g||49 %|
|Sugars, other 63.3g|
|Protein 21.6g||31 %|
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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: 1211
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