Ingredients:
- 2 stalks celery , coarsley chopped
- 1 carrot , coarsly chopped
- 1 bay leaf
- 20 fresh plum tomatoes, cored and coarsley chopped
Directions:
- In soup kettle, saute onion, celery, carrot, thyme and bay leaf in 2 tablespoons butter over medium heat until thoroughly cooked, about 10 minutes.
- Turn heat to high; quickly stir garlic into vegetables.
- Add tomatoes and pepper; heat to simmer.
- Cook 15 minutes.
- Puree soup in blender or food processor.
- Strain through moderately fine sieve into kettle.
- Whisk in cubed butter and basil.
- Remove bay leaf.
- Salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.1 Kcal (1520 kJ) | ||
| Calories from fat | 286.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.85g | 49% | |
|---|---|---|---|
| Cholesterol | 76.27mg | 25% | |
| Sodium | 59.55mg | 2% | |
| Potassium | 933.02mg | 20% | |
| Total Carbs | 18.3g | 6% | |
| Sugars | 10.73g | 43% | |
| Dietary Fiber | 5.2g | 21% | |
| Protein | 4.42g | 9% | |
| Vitamin C | 46.7mg | 78% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1mg | 5% | |
| Calcium | 82.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 85.68 Kcal (359 kJ) | ||
| Calories from fat | 67.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 49% | |
|---|---|---|---|
| Cholesterol | 18mg | 25% | |
| Sodium | 14.05mg | 2% | |
| Potassium | 220.15mg | 20% | |
| Total Carbs | 4.32g | 6% | |
| Sugars | 2.53g | 43% | |
| Dietary Fiber | 1.23g | 21% | |
| Protein | 1.04g | 9% | |
| Vitamin C | 11mg | 78% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.2mg | 5% | |
| Calcium | 19.5mg | 8% | |
* 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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