Directions:
- In a large cooking pot over medium-high heat, melt 1/2 the butter and add olive oil.
- Add onions and cook until softened and lightly golden brown, about 15 minutes, stirring occasionally.
- Add carrots, celery, garlic, sugar, paprika, chili powder and pepper and cook for 5 minutes, stirring occasionally.
- Stir in tomatoes (including liquid), tomato paste, broth, water, chicken soup base, sweet red pepper, green pepper, basil and remaining butter; bring to boil.
- Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- In a blender, puree soup in batches until smooth and return to cooking pot.
- Reheat until soup is hot.
- When serving soup, sprinkle some croutons and chopped fresh parsley.
- Refrigerate any unused portions.
- NOTE: Deleting the Chicken Soup Base will reduce the sodium content in the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.93 Kcal (464 kJ) | ||
| Calories from fat | 57.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 10% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 3% | |
| Sodium | 980.52mg | 41% | |
| Potassium | 381.29mg | 8% | |
| Total Carbs | 11.37g | 4% | |
| Sugars | 6.26g | 25% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 1.55g | 3% | |
| Vitamin C | 34.5mg | 58% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 32.6 Kcal (136 kJ) | ||
| Calories from fat | 16.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 10% | |
|---|---|---|---|
| Cholesterol | 2.99mg | 3% | |
| Sodium | 288.17mg | 41% | |
| Potassium | 112.06mg | 8% | |
| Total Carbs | 3.34g | 4% | |
| Sugars | 1.84g | 25% | |
| Dietary Fiber | 0.64g | 9% | |
| Protein | 0.46g | 3% | |
| Vitamin C | 10.1mg | 58% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.5mg | 4% | |
* 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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