Directions:
- In a medium Dutch oven, cook in olive oil for about 5 minutes. Add potatoes, cook for 5 minutes then add DRIED parsley, oregano, basil, salt and pepper. Stril and cook for 2 minutes covered. Add tomatoes undrained! cover and cook for 5 minutes. Stir. Add chricken broth. Bring to boil, the reduce heat. Simmer covered for 20 minutes.
- Add fresh oregano and parsley, and basil.
- Using an immersion mixer, or a regular blender blend the soup until smooth. Add cream. Heat soup over low heat until heated through.
- If desird garnish with basil.
- For the Vegetarian option use Vegetable Stock or broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.25 Kcal (487 kJ) | ||
| Calories from fat | 54.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 9% | |
|---|---|---|---|
| Cholesterol | 13.7mg | 5% | |
| Sodium | 588.46mg | 25% | |
| Potassium | 314.17mg | 7% | |
| Total Carbs | 13.32g | 4% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.8mg | 4% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 63 Kcal (264 kJ) | ||
| Calories from fat | 29.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 9% | |
|---|---|---|---|
| Cholesterol | 7.42mg | 5% | |
| Sodium | 318.91mg | 25% | |
| Potassium | 170.27mg | 7% | |
| Total Carbs | 7.22g | 4% | |
| Sugars | 1.57g | 12% | |
| Dietary Fiber | 1.2g | 9% | |
| Protein | 0.86g | 3% | |
| Vitamin C | 5.3mg | 16% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.4mg | 4% | |
| Calcium | 22.9mg | 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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