Tomato Soup with Cream and Dill
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INGREDIENTS
- 3/4 c Onions ; chopped
- 2 ts Paprika
- 2 tb Butter ; or margarine
- Sour cream ; for garnish (opt), OR low fat sour cream/yogurt
- 1/4 ts Black Pepper ; ground
- 1 c Heavy cream
- 1 ts Salt
- 2 lb tomatos ; Fresh ripe (about 4)
- 1 c Chicken broth
- 1 ts Dill weed
INSTRUCTIONS
Dice tomatos, about 4 cups, and set aside. In a medium saucepan, melt butter. Add onion; saute until transparent, about 5 minutes. Add chicken broth, paprika, salt, dill and black pepper. Bring to a boil; add tomatos. Simmer, covered, until tomatos are soft 8-10 minutes. Place half of tomato mixture in the container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Add cream. Heat until hot, do not boil, Serve hot or cold, garnished with a spoonful of sour cream if desired.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1424g) | ||
| Recipe Makes: 1 | ||
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| Calories: 911 | ||
| Calories from Fat: 659 (72%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 73.2g | 98 % | |
| Saturated Fat 43.8g | 219 % | |
| Monounsaturated Fat 19.8g | ||
| Polyunsanturated Fat 4.5g | ||
| Cholesterol 228.9mg | 70 % | |
| Sodium 1204.3mg | 42 % | |
| Potassium 2877.3mg | 76 % | |
| Total Carbohydrate 62.3g | 18 % | |
| Dietary Fiber 19.3g | 77 % | |
| Sugars, other 43g | ||
| Protein 16.7g | 24 % | |
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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. |
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Calories per serving: 911
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