Directions:
- Cook onion and garlic in olive oil over low heat until soft.
- Add peppers, tomatoes, chicken stock, basil and salt and pepper.
- Bring to boil and simmer gently for 15 - 20 minutes.
- Let cool, puree in blender & return to pan; keep covered.
- To serve, add cream to the soup and slowly re-heat.
- Divide feta between four soup bowls, pour in soup and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.23 Kcal (1203 kJ) | ||
| Calories from fat | 219.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.44g | 38% | |
|---|---|---|---|
| Cholesterol | 81.65mg | 27% | |
| Sodium | 616.15mg | 26% | |
| Potassium | 185.38mg | 4% | |
| Total Carbs | 7.93g | 3% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 9.48g | 19% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 2.2mg | 12% | |
| Calcium | 237.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 150.08 Kcal (628 kJ) | ||
| Calories from fat | 114.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.77g | 38% | |
|---|---|---|---|
| Cholesterol | 42.66mg | 27% | |
| Sodium | 321.93mg | 26% | |
| Potassium | 96.86mg | 4% | |
| Total Carbs | 4.14g | 3% | |
| Sugars | 2.26g | 17% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 4.95g | 19% | |
| Vitamin C | 4.8mg | 15% | |
| Iron | 1.2mg | 12% | |
| Calcium | 124mg | 24% | |
* 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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