Directions:
- In a large stock pot, sautee the olive oil, carrots, and onions at medium heat for 15 minutes.
- Add the basil, salt, pepper, and tomatoes and bring to a simmer.
- In a large bowl, whisk the chicken base into the water until dissolved.
- Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes.
- Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.96 Kcal (481 kJ) | ||
| Calories from fat | 95.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 16% | |
|---|---|---|---|
| Cholesterol | 32.36mg | 11% | |
| Sodium | 581.39mg | 24% | |
| Potassium | 137.34mg | 3% | |
| Total Carbs | 5.04g | 2% | |
| Sugars | 2.46g | 10% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.69 Kcal (367 kJ) | ||
| Calories from fat | 72.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 16% | |
|---|---|---|---|
| Cholesterol | 24.69mg | 11% | |
| Sodium | 443.46mg | 24% | |
| Potassium | 104.76mg | 3% | |
| Total Carbs | 3.84g | 2% | |
| Sugars | 1.87g | 10% | |
| Dietary Fiber | 0.81g | 4% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 2.8mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 27.9mg | 4% | |
* 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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