Directions:
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion, and cook until it begins to brown, about 5 minutes. Add the garlic, basil, and sun-dried tomatoes; cook and stir until the garlic has softened, about 2 minutes more. Pour in the water along with the chipotle pepper, bay leaf, bouillon, and vinegar. Add the peas, and bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
- Remove the soup from the heat, and discard the chipotle pepper and bay leaf. Carefully puree the soup until silky smooth in batches in a blender, or use an immersion blender right in the saucepan. Serve the soup with a sprinkle of Gruyere cheese and freshly ground black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.21 Kcal (683 kJ) | ||
| Calories from fat | 72.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.05g | 12% | |
|---|---|---|---|
| Cholesterol | 14.85mg | 5% | |
| Sodium | 108.43mg | 5% | |
| Potassium | 262.28mg | 6% | |
| Total Carbs | 13.59g | 5% | |
| Sugars | 5.47g | 22% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 8.18g | 16% | |
| Vitamin C | 33.1mg | 55% | |
| Iron | 0.8mg | 5% | |
| Calcium | 189.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 44.71 Kcal (187 kJ) | ||
| Calories from fat | 19.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 12% | |
|---|---|---|---|
| Cholesterol | 4.07mg | 5% | |
| Sodium | 29.71mg | 5% | |
| Potassium | 71.85mg | 6% | |
| Total Carbs | 3.72g | 5% | |
| Sugars | 1.5g | 22% | |
| Dietary Fiber | 1.19g | 17% | |
| Protein | 2.24g | 16% | |
| Vitamin C | 9.1mg | 55% | |
| Iron | 0.2mg | 5% | |
| Calcium | 52mg | 19% | |
* 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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