Directions:
- In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
- Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
- Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
- Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
- Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.46 Kcal (1262 kJ) | ||
| Calories from fat | 86.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.66g | 15% | |
|---|---|---|---|
| Cholesterol | 19.11mg | 6% | |
| Sodium | 1892.01mg | 79% | |
| Potassium | 749.25mg | 16% | |
| Total Carbs | 49g | 16% | |
| Sugars | 9.58g | 38% | |
| Dietary Fiber | 5.62g | 22% | |
| Protein | 7.78g | 16% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 3.3mg | 18% | |
| Calcium | 79.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 76.59 Kcal (321 kJ) | ||
| Calories from fat | 22.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 15% | |
|---|---|---|---|
| Cholesterol | 4.86mg | 6% | |
| Sodium | 480.71mg | 79% | |
| Potassium | 190.37mg | 16% | |
| Total Carbs | 12.45g | 16% | |
| Sugars | 2.43g | 38% | |
| Dietary Fiber | 1.43g | 22% | |
| Protein | 1.98g | 16% | |
| Vitamin C | 3.4mg | 23% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.8mg | 18% | |
| Calcium | 20.2mg | 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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