Directions:
- In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
- Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
- Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
- Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.9 Kcal (515 kJ) | ||
| Calories from fat | 77.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 13% | |
|---|---|---|---|
| Cholesterol | 20.47mg | 7% | |
| Sodium | 177.02mg | 7% | |
| Potassium | 449.64mg | 10% | |
| Total Carbs | 9.85g | 3% | |
| Sugars | 7.12g | 28% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 2.57g | 5% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 66.13 Kcal (277 kJ) | ||
| Calories from fat | 41.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 13% | |
|---|---|---|---|
| Cholesterol | 11.01mg | 7% | |
| Sodium | 95.26mg | 7% | |
| Potassium | 241.95mg | 10% | |
| Total Carbs | 5.3g | 3% | |
| Sugars | 3.83g | 28% | |
| Dietary Fiber | 0.68g | 5% | |
| Protein | 1.38g | 5% | |
| Vitamin C | 12.8mg | 40% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 3% | |
| Calcium | 25.4mg | 5% | |
* 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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