Directions:
- Bring tomato puree, celery and wine to boil.
- Simmer tightly covered about 20 minutes or until puree is deep red and celery slightly tender Add garlic, diced tomatoes, water, tomato paste, and basil.
- Continue simmering about 15-20 minutes or until celery is very tender Meanwhile, gently heat olive oil in a skillet and saute onion, green pepper, and bay leaf for about 10-15 minutes, stirring frequently until vegies are tender Add onion mixture to soup.
- Turn burner to lowest heat and add sour cream, butter, and half and half.
- Add salt and pepper, and cayenne and adjust seasonings to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.14 Kcal (984 kJ) | ||
| Calories from fat | 128.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.27g | 22% | |
|---|---|---|---|
| Cholesterol | 38.67mg | 13% | |
| Sodium | 623.8mg | 26% | |
| Potassium | 894.47mg | 19% | |
| Total Carbs | 22.32g | 7% | |
| Sugars | 10.96g | 44% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 6.21g | 12% | |
| Vitamin C | 28.9mg | 48% | |
| Iron | 2.5mg | 14% | |
| Calcium | 177.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 60.83 Kcal (255 kJ) | ||
| Calories from fat | 33.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 22% | |
|---|---|---|---|
| Cholesterol | 10mg | 13% | |
| Sodium | 161.37mg | 26% | |
| Potassium | 231.39mg | 19% | |
| Total Carbs | 5.77g | 7% | |
| Sugars | 2.84g | 44% | |
| Dietary Fiber | 0.96g | 15% | |
| Protein | 1.61g | 12% | |
| Vitamin C | 7.5mg | 48% | |
| Iron | 0.6mg | 14% | |
| Calcium | 45.9mg | 18% | |
* 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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