Directions:
- Heat a medium-sized pan, melt butter with oil.
- Sweat onion, garlic, celery, pepper and chili until translucent.
- Add tomatoes and vegetable stock.
- Bring to boil, then let simmer until vegetables are soft.
- Liquidise in a blender (I use a hand-held blender, but watch out for the hot liquid splashing!).
- Put the soup back on the fire, add mascarpone cheese (if using), cream and salt to taste.
- Serve with toast or crostini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.98 Kcal (2144 kJ) | ||
| Calories from fat | 71.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 12% | |
|---|---|---|---|
| Cholesterol | 12.41mg | 4% | |
| Sodium | 18619.11mg | 776% | |
| Potassium | 146.86mg | 3% | |
| Total Carbs | 88.49g | 29% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 6.3mg | 35% | |
| Calcium | 24.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 249.93 Kcal (1046 kJ) | ||
| Calories from fat | 35.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 12% | |
|---|---|---|---|
| Cholesterol | 6.06mg | 4% | |
| Sodium | 9089.36mg | 776% | |
| Potassium | 71.69mg | 3% | |
| Total Carbs | 43.2g | 29% | |
| Sugars | 1.05g | 9% | |
| Dietary Fiber | 0.62g | 5% | |
| Protein | 0.45g | 2% | |
| Vitamin C | 8.9mg | 30% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 3.1mg | 35% | |
| Calcium | 11.9mg | 2% | |
* 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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