Directions:
- Melt the butter in a large stockpot over medium heat. Add the onion, celery and sugar and saute until caramelized.
- Add the thyme, bay leaves, salt, pepper, garlic and cayenne and stir.
- Add the stock and tomatoes. Bring to a boil, reduce heat and simmer for 30 minutes.
- Add the cream and brandy. Simmer 5 minutes.
- Remove the bay leaves and puree about half of the soup in a blender until smooth.
- Return the puree to the soup pot.
- Add the basil pesto and heat through.
- Serve. Can garnish with a little parmesan or mozzarella, fresh chives, croutons - .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1221.91 Kcal (5116 kJ) | ||
| Calories from fat | 327.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.42g | 56% | |
|---|---|---|---|
| Cholesterol | 64.98mg | 22% | |
| Sodium | 38157.67mg | 1590% | |
| Potassium | 142.56mg | 3% | |
| Total Carbs | 175.16g | 58% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 5.29g | 11% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 89.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 331.6 Kcal (1388 kJ) | ||
| Calories from fat | 88.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 56% | |
|---|---|---|---|
| Cholesterol | 17.63mg | 22% | |
| Sodium | 10355.22mg | 1590% | |
| Potassium | 38.69mg | 3% | |
| Total Carbs | 47.54g | 58% | |
| Sugars | 0.78g | 12% | |
| Dietary Fiber | 0.32g | 5% | |
| Protein | 1.44g | 11% | |
| Vitamin C | 2.6mg | 16% | |
| Iron | 0.1mg | 3% | |
| Calcium | 24.3mg | 9% | |
* 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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