Directions:
- In a large pot, heat oilve oil over medium heat.
- Add celery, onion, carrots and garlic.
- Saute until tender, but not brown, about 5 minutes.
- Add stock, tomatoes, potato, sun dried tomatoes and basil
- Bring to a boil and cover. Simmer 20 minutes, until vegetables are tender.
- Add, in small batches, to a blender or food processor and puree.
- If desired, strain through a fine sieve.
- Stir in cream or half and half.
- Season with sugar, salt and fresh ground pepper.
- Garnish with chopped chives.
- Serve with a piece of crusty french bread drizzled with a bit of olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 716.85 Kcal (3001 kJ) | ||
| Calories from fat | 88.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 15% | |
|---|---|---|---|
| Cholesterol | 27.4mg | 9% | |
| Sodium | 24837.05mg | 1035% | |
| Potassium | 570.79mg | 12% | |
| Total Carbs | 127.79g | 43% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 18.9mg | 31% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.6mg | 4% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 207.98 Kcal (871 kJ) | ||
| Calories from fat | 25.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 15% | |
|---|---|---|---|
| Cholesterol | 7.95mg | 9% | |
| Sodium | 7205.93mg | 1035% | |
| Potassium | 165.6mg | 12% | |
| Total Carbs | 37.08g | 43% | |
| Sugars | 2.12g | 29% | |
| Dietary Fiber | 0.92g | 13% | |
| Protein | 0.83g | 6% | |
| Vitamin C | 5.5mg | 31% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.2mg | 4% | |
| Calcium | 13.4mg | 5% | |
* 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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