Directions:
- Heat the butter in a medium saucepan over medium high heat. Add the onion and garlic and cook until the onion is tender, about 7 minutes. Add the tomatoes and chicken stock and simmer uncovered for 45 minutes, stirring occasionally.
- Remove soup from heat and puree in batches using a blender. About 1 cup of soup at a time. Return the puree to pot and add in the cream, orzo, salt and pepper. Cook for 10 minutes over medium low heat, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.44 Kcal (998 kJ) | ||
| Calories from fat | 134.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.9g | 23% | |
|---|---|---|---|
| Cholesterol | 39.09mg | 13% | |
| Sodium | 666.72mg | 28% | |
| Potassium | 698.84mg | 15% | |
| Total Carbs | 21.95g | 7% | |
| Sugars | 9.75g | 39% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 7.28g | 15% | |
| Vitamin C | 18.9mg | 31% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 87.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 73.59 Kcal (308 kJ) | ||
| Calories from fat | 41.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 23% | |
|---|---|---|---|
| Cholesterol | 12.07mg | 13% | |
| Sodium | 205.78mg | 28% | |
| Potassium | 215.69mg | 15% | |
| Total Carbs | 6.77g | 7% | |
| Sugars | 3.01g | 39% | |
| Dietary Fiber | 1.41g | 18% | |
| Protein | 2.25g | 15% | |
| Vitamin C | 5.8mg | 31% | |
| Iron | 0.6mg | 11% | |
| Calcium | 27mg | 9% | |
* 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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