Directions:
- Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
- Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
- Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.34 Kcal (914 kJ) | ||
| Calories from fat | 66.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 11% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 4705.04mg | 196% | |
| Potassium | 244.91mg | 5% | |
| Total Carbs | 31.91g | 11% | |
| Sugars | 5.55g | 22% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 1.26g | 3% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.2mg | 1% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 153.06 Kcal (641 kJ) | ||
| Calories from fat | 46.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 11% | |
|---|---|---|---|
| Cholesterol | 14.41mg | 7% | |
| Sodium | 3298.39mg | 196% | |
| Potassium | 171.69mg | 5% | |
| Total Carbs | 22.37g | 11% | |
| Sugars | 3.89g | 22% | |
| Dietary Fiber | 1.47g | 8% | |
| Protein | 0.88g | 3% | |
| Vitamin C | 5.1mg | 12% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.2mg | 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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