Directions:
- Plunge tomatoes in boiling water for 30 seconds, then refresh in cold water. Peel off the skins and quarter the tomatoes. Put them in a large heavy pan and pour in the broth. Bring it just to a boil, reduce the heat, cover and simmer gently for about 10 minutes, until the tomatoes are thickened and pulpy.
- Stir in the sun-dried tomato paste, vinegar, molasses and basil. Season with salt and pepper, then cook gently, stirring, for 2 minutes. Process the soup in a blender in batches, then return to the pan and reheat gently.
- Serve in bowls topped with cream fraiche and garnish with basil leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.36 Kcal (860 kJ) | ||
| Calories from fat | 39.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Cholesterol | 1.24mg | 0% | |
| Sodium | 883.06mg | 37% | |
| Potassium | 1066.64mg | 23% | |
| Total Carbs | 37.22g | 12% | |
| Sugars | 19g | 76% | |
| Dietary Fiber | 6.15g | 25% | |
| Protein | 7.39g | 15% | |
| Vitamin C | 50.1mg | 84% | |
| Iron | 1.9mg | 11% | |
| Calcium | 69.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 41.79 Kcal (175 kJ) | ||
| Calories from fat | 7.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 7% | |
|---|---|---|---|
| Cholesterol | 0.25mg | 0% | |
| Sodium | 179.69mg | 37% | |
| Potassium | 217.05mg | 23% | |
| Total Carbs | 7.57g | 12% | |
| Sugars | 3.87g | 76% | |
| Dietary Fiber | 1.25g | 25% | |
| Protein | 1.5g | 15% | |
| Vitamin C | 10.2mg | 84% | |
| Iron | 0.4mg | 11% | |
| Calcium | 14.2mg | 7% | |
* 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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