Directions:
- Heat 1 tbsp butter and olive oil in a large soup pot over medium heat. Add shallots and garlic and saute until soft, approx 3 minute Add broth and tomatoes, bring to boil. Lower heat and simmer uncoverd for 25 min or until mixture begins to thicken.
- Remove from heat. Process in 2 batches in a blender until smooth. Return to pot and heat over med heat until soup is warmed thoroughly.Stir in half and half and 1 Tbsp of butter. Season to taste with salt and pepper. Serve topped with parsley and toasted saltines.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.31 Kcal (659 kJ) | ||
| Calories from fat | 98.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 17% | |
|---|---|---|---|
| Cholesterol | 17.64mg | 6% | |
| Sodium | 600.68mg | 25% | |
| Potassium | 527.9mg | 11% | |
| Total Carbs | 11.91g | 4% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 21.5mg | 36% | |
| Iron | 1.4mg | 8% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 55.58 Kcal (233 kJ) | ||
| Calories from fat | 34.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 17% | |
|---|---|---|---|
| Cholesterol | 6.23mg | 6% | |
| Sodium | 212.24mg | 25% | |
| Potassium | 186.52mg | 11% | |
| Total Carbs | 4.21g | 4% | |
| Sugars | 2.09g | 24% | |
| Dietary Fiber | 1.01g | 11% | |
| Protein | 1.25g | 7% | |
| Vitamin C | 7.6mg | 36% | |
| Iron | 0.5mg | 8% | |
| Calcium | 27.6mg | 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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