Heat the olive oil in a large sauce pan and add the garlic
Cook for 3 minutes to soften and brown, the remove from the oil and discard.
Add the canned tomatoes and cook for 5 minutes over medium heat stirring occasionally
Add the potato, broth, and sugar.
Season with salt and pepper.
Bring to a boil, reduce the heat and simmer for 10 minutes.
Puree the soup using a stick blender, stir in half of the pesto and adjust seasoning to taste.
Serve using the remaining pesto and the sour cream to swirl into the soup into the soup as it is served.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (42g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (46%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.7mg||1 %|
|Sodium 587.2mg||20 %|
|Potassium 135.8mg||4 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 5g|
|Protein 0.9g||1 %|
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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: 46
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