Directions:
- In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
- Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.17 Kcal (1047 kJ) | ||
| Calories from fat | 203.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.56g | 35% | |
|---|---|---|---|
| Cholesterol | 73.72mg | 25% | |
| Sodium | 1011.67mg | 42% | |
| Potassium | 410.08mg | 9% | |
| Total Carbs | 10.56g | 4% | |
| Sugars | 6.05g | 24% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 2.57g | 5% | |
| Vitamin C | 39mg | 65% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 121.51 Kcal (509 kJ) | ||
| Calories from fat | 98.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 35% | |
|---|---|---|---|
| Cholesterol | 35.81mg | 25% | |
| Sodium | 491.36mg | 42% | |
| Potassium | 199.18mg | 9% | |
| Total Carbs | 5.13g | 4% | |
| Sugars | 2.94g | 24% | |
| Dietary Fiber | 1.48g | 12% | |
| Protein | 1.25g | 5% | |
| Vitamin C | 18.9mg | 65% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 37mg | 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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