Directions:
- Melt the butter in a large soup pot over low heat. Add the onion, garlic and jalapenos; saute until the onion softens, about 10 minutes.
- Cover the pot, decrease the heat to low and cook for another 10-15 minutes, until the onion has reduced somewhat.
- Add the chicken broth and tomatoes and bring to a boil. Decrease the heat and simmer until tomatoes are very soft, after 15 minutes.
- Pour 4 cups of the soup into a food processor and puree until smooth. Pour the puree back into the pot and bring to a boil. Decrease the heat, add the baking soda and mix well.
- Stir in the parsley, basil, oregano and thyme; add salt and pepper to taste. Simmer for 20 minutes.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.87 Kcal (288 kJ) | ||
| Calories from fat | 17.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 3% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 589.57mg | 25% | |
| Potassium | 584.06mg | 12% | |
| Total Carbs | 9.84g | 3% | |
| Sugars | 6.2g | 25% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 2.12g | 4% | |
| Vitamin C | 40mg | 67% | |
| Iron | 0.3mg | 2% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 19.23 Kcal (81 kJ) | ||
| Calories from fat | 4.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.55g | 3% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 2% | |
| Sodium | 164.6mg | 25% | |
| Potassium | 163.06mg | 12% | |
| Total Carbs | 2.75g | 3% | |
| Sugars | 1.73g | 25% | |
| Dietary Fiber | 0.7g | 10% | |
| Protein | 0.59g | 4% | |
| Vitamin C | 11.2mg | 67% | |
| Iron | 0.1mg | 2% | |
| Calcium | 12.5mg | 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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