chop veggies and place in pot (not basil).
On medium head add oil and bay leaves.
Add 2 cans of diced tomatoes and half of the basil.
Tie the thyme and parsley and add to the pot.
add veggie broth, tomato juice, tomato paste and cream.
add salt, pepper and sugar and bring to a boil.
turn it down to a simmer, cover and cook 30mins.
remove parsley, thyme and bay leaves.
add the rest of the basil, pepper flakes and butter, stir to combine.
lastly blend soup in a blender or hand blender.
serve and add cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2837g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1995 (52%)|
|Amt Per Serving||% DV|
|Total Fat 221.6g||295 %|
|Saturated Fat 134.9g||675 %|
|Monounsaturated Fat 67.9g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 837.9mg||258 %|
|Sodium 3251.2mg||112 %|
|Potassium 8576.4mg||226 %|
|Total Carbohydrate 279.7g||82 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 277.7g|
|Protein 194.4g||278 %|
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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: 3845
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