Directions:
- Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.
- Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
- Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.
- Blend the basil, Parmesan cheese and sour cream together and set aside.
- Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
- Serve the soup in bowls with a dollop of basil-Parmesan cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.35 Kcal (181 kJ) | ||
| Calories from fat | 16.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 3% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 1% | |
| Sodium | 77.16mg | 3% | |
| Potassium | 228.7mg | 5% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 30.97 Kcal (130 kJ) | ||
| Calories from fat | 11.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 3% | |
|---|---|---|---|
| Cholesterol | 1.5mg | 1% | |
| Sodium | 55.14mg | 3% | |
| Potassium | 163.42mg | 5% | |
| Total Carbs | 3.61g | 2% | |
| Sugars | 1.73g | 10% | |
| Dietary Fiber | 0.74g | 4% | |
| Protein | 2.03g | 6% | |
| Vitamin C | 6.2mg | 14% | |
| Calcium | 30.1mg | 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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