Directions:
- In large saucepan, saute the celery, onion and red pepper in butter for 5 minutes or until tender.
- Add tomatoes and tomato paste; bring to a boil.
- Reduce heat, cover and simmer for 40 minutes.
- Remove from heat. Stir in basil, sugar, salt and pepper; cool slightly.
- Transfer half of soup mixture to a blender.
- While processing, gradually add cream; process until pureed.
- Return to pan; heat through but do not boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.48 Kcal (873 kJ) | ||
| Calories from fat | 169.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.8g | 29% | |
|---|---|---|---|
| Cholesterol | 61.44mg | 20% | |
| Sodium | 843.06mg | 35% | |
| Potassium | 341.74mg | 7% | |
| Total Carbs | 8.8g | 3% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 2.14g | 4% | |
| Vitamin C | 32.5mg | 54% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 121.51 Kcal (509 kJ) | ||
| Calories from fat | 98.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 29% | |
|---|---|---|---|
| Cholesterol | 35.81mg | 20% | |
| Sodium | 491.36mg | 35% | |
| Potassium | 199.18mg | 7% | |
| Total Carbs | 5.13g | 3% | |
| Sugars | 2.94g | 20% | |
| Dietary Fiber | 1.48g | 10% | |
| Protein | 1.25g | 4% | |
| Vitamin C | 18.9mg | 54% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 37mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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