Directions:
- In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly.
- In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth.
- Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil). Yield: 6 servings (2-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.28 Kcal (508 kJ) | ||
| Calories from fat | 69.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 785.64mg | 33% | |
| Potassium | 411.59mg | 9% | |
| Total Carbs | 8.34g | 3% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 3.73g | 7% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 37.15 Kcal (156 kJ) | ||
| Calories from fat | 21.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 12% | |
|---|---|---|---|
| Cholesterol | 6.23mg | 7% | |
| Sodium | 240.64mg | 33% | |
| Potassium | 126.07mg | 9% | |
| Total Carbs | 2.55g | 3% | |
| Sugars | 1.37g | 18% | |
| Dietary Fiber | 0.64g | 8% | |
| Protein | 1.14g | 7% | |
| Vitamin C | 1.4mg | 8% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.2mg | 3% | |
| Calcium | 20.9mg | 7% | |
* 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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