Directions:
- Place olive oil in a 6-quart saucepan and heat over medium-high heat. Add carrots, onion and dried basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes, broth, garlic powder, salt and pepper and simmer uncovered for 40 minutes.
- Remove from heat and allow to cool slightly. Puree with an immersion blender or ladle soup into a food processor or blender, in batches, until smooth; return to saucepan. Stir in cream and heat, over low heat, just until heated through. Season, to taste, with salt and pepper.
- This soup freezes well if you freeze it BEFORE adding the whipping cream - then add the cream after you've defrosted and reheated it. If you decide to do this, be sure to adjust the whipping cream to whatever soup is still left over after you've frozen some.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.63 Kcal (807 kJ) | ||
| Calories from fat | 171.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.03g | 29% | |
|---|---|---|---|
| Cholesterol | 46.64mg | 16% | |
| Sodium | 266.87mg | 11% | |
| Potassium | 142.57mg | 3% | |
| Total Carbs | 5.36g | 2% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 1.34g | 3% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 39.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 233.84 Kcal (979 kJ) | ||
| Calories from fat | 207.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.1g | 29% | |
|---|---|---|---|
| Cholesterol | 56.62mg | 16% | |
| Sodium | 323.97mg | 11% | |
| Potassium | 173.07mg | 3% | |
| Total Carbs | 6.51g | 2% | |
| Sugars | 1.99g | 7% | |
| Dietary Fiber | 1.4g | 5% | |
| Protein | 1.63g | 3% | |
| Vitamin C | 3.7mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 48mg | 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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