Directions:
- In a casserole, melt butter at medium heat. Add onions, celery and carrots. Cook, stirring from time to time, for about 5 minutes or until vegetables have soften.
- Add tomatoes, chicken broth, water, tomato paste, sugar, salt and tabasco. Bring to boil. Reduce heat, cover and let simmer 15 to 20 minutes or until vegetables are tender. Let cool down a bit.
- In food processor or blender, reduce vegetable mixture in a creamy texture, in 2 batches. Pour the creamy soup in the casserole, add 1/4 cup of heavy cream and heat at low heat until the soup is warm.
- Then, in a little bowl, with a mixer, beat the remaining heavy cream until soft peaks. When ready to serve, garnish each serving with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.86 Kcal (883 kJ) | ||
| Calories from fat | 126.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 22% | |
|---|---|---|---|
| Cholesterol | 46.09mg | 15% | |
| Sodium | 802.53mg | 33% | |
| Potassium | 769.03mg | 16% | |
| Total Carbs | 18.29g | 6% | |
| Sugars | 10.27g | 41% | |
| Dietary Fiber | 4.21g | 17% | |
| Protein | 3.26g | 7% | |
| Vitamin C | 23.7mg | 39% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.2mg | 6% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 62.9 Kcal (263 kJ) | ||
| Calories from fat | 37.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 22% | |
|---|---|---|---|
| Cholesterol | 13.75mg | 15% | |
| Sodium | 239.41mg | 33% | |
| Potassium | 229.42mg | 16% | |
| Total Carbs | 5.46g | 6% | |
| Sugars | 3.06g | 41% | |
| Dietary Fiber | 1.26g | 17% | |
| Protein | 0.97g | 7% | |
| Vitamin C | 7.1mg | 39% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.3mg | 6% | |
| Calcium | 22.7mg | 8% | |
* 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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