Directions:
- In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned.
- In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes.
- Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through. Yield: about 4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.33 Kcal (1940 kJ) | ||
| Calories from fat | 412.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.85g | 71% | |
|---|---|---|---|
| Cholesterol | 163.16mg | 54% | |
| Sodium | 209.08mg | 9% | |
| Potassium | 404.01mg | 9% | |
| Total Carbs | 12.24g | 4% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 4.19g | 8% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 0.2mg | 1% | |
| Calcium | 107.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 235.62 Kcal (986 kJ) | ||
| Calories from fat | 209.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.32g | 71% | |
|---|---|---|---|
| Cholesterol | 82.97mg | 54% | |
| Sodium | 106.33mg | 9% | |
| Potassium | 205.46mg | 9% | |
| Total Carbs | 6.23g | 4% | |
| Sugars | 1.66g | 13% | |
| Dietary Fiber | 0.75g | 6% | |
| Protein | 2.13g | 8% | |
| Vitamin C | 5.8mg | 19% | |
| Iron | 0.1mg | 1% | |
| Calcium | 54.8mg | 11% | |
* 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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