Directions:
- In a large saucepan saute onion and garlic in oil and butter until tender. Add the tomatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste.
- In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
- Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream and dill; cook over low heat just until heated through (do not boil). Yield: 4 servings (1 quart).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.64 Kcal (1330 kJ) | ||
| Calories from fat | 163.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.21g | 28% | |
|---|---|---|---|
| Cholesterol | 38.46mg | 13% | |
| Sodium | 314.41mg | 13% | |
| Potassium | 459.2mg | 10% | |
| Total Carbs | 34.24g | 11% | |
| Sugars | 6.05g | 24% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 4.47g | 9% | |
| Vitamin C | 23.3mg | 39% | |
| Iron | 0.3mg | 1% | |
| Calcium | 52.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 86.12 Kcal (361 kJ) | ||
| Calories from fat | 44.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 28% | |
|---|---|---|---|
| Cholesterol | 10.43mg | 13% | |
| Sodium | 85.24mg | 13% | |
| Potassium | 124.5mg | 10% | |
| Total Carbs | 9.28g | 11% | |
| Sugars | 1.64g | 24% | |
| Dietary Fiber | 0.61g | 9% | |
| Protein | 1.21g | 9% | |
| Vitamin C | 6.3mg | 39% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.2mg | 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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