Directions:
- In 2 quart saucepan, sauté onion and carrot in butter till onion is soft
- Stir in tomatoes, basil, salt, pepper and sugar.
- Cover and simmer 15 min.
- Puree in a blender until smooth.
- Return the puree to the saucepan.
- Add chicken stock and reheat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.12 Kcal (557 kJ) | ||
| Calories from fat | 76.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.48g | 13% | |
|---|---|---|---|
| Cholesterol | 22.74mg | 8% | |
| Sodium | 129.21mg | 5% | |
| Potassium | 429.51mg | 9% | |
| Total Carbs | 11.47g | 4% | |
| Sugars | 6.82g | 27% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 4.03g | 8% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 55.58 Kcal (233 kJ) | ||
| Calories from fat | 31.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 13% | |
|---|---|---|---|
| Cholesterol | 9.49mg | 8% | |
| Sodium | 53.95mg | 5% | |
| Potassium | 179.33mg | 9% | |
| Total Carbs | 4.79g | 4% | |
| Sugars | 2.85g | 27% | |
| Dietary Fiber | 0.84g | 8% | |
| Protein | 1.68g | 8% | |
| Vitamin C | 7.7mg | 31% | |
| Vitamin A | 0.1mg | 7% | |
| Calcium | 11.6mg | 3% | |
* 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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