Tomato and Garlic Soup - 4 servings
Preparation: 15 min. Cooking: 25 min. Total: 40 min.
-
2 tsp
unsalted butter
-
1 tbsp
Carlini olive oil
-
1
onion, thinly sliced
-
5
cloves garlic, peeled and whole
-
1
celery stalk, thinly sliced
-
1-1/2 tsp
basil, or 3 tsp fresh, chopped
-
1-1/2
can crushed tomatoes
-
3 cups
vegetable broth
-
2 tbsp
parsley, chopped
-
1 cup
Chef's Cupboard seasoned croutons
Melt butter in oil in a heavy non-reactive saucepan over medium heat. Sauté onion, garlic, celery, and basil, if using dried, 8-9 minutes, or until onion is softened. Stir in tomatoes and stock. Cover and simmer 15 minutes. Transfer mixture to a food processor or blender (in batches if necessary). Add fresh basil, if using, and purée until smooth. Season with salt and pepper to taste. Sprinkle with parsley before serving with croutons.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 133 Kcal |
7.31 g |
15.6 g |
2.36 g |
1.84 g |
5.03 g |
5.78 mg |
847 mg |
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Nutrients
| Calories |
130 Kcal |
|
| Fat |
7.3 g |
|
| Carbs |
16 g |
|
| Protein |
2.4 g |
|
| Fiber |
1.8 g |
|
| Sugar |
5 g |
|
|
Fats
| Fat |
7.3 g |
|
| Fat, Sat. |
2.2 g |
|
| Fat, Mono. |
3.9 g |
|
| Fat, Poly. |
0.74 g |
|
| Cholesterol |
5.8 mg |
|
|
Vitamins
| Choline |
10 mg |
1.9% |
| Niacin |
1.1 mg |
6.8% |
| Panto. Acid |
0.25 mg |
4.9% |
| Riboflavin |
0.098 mg |
7.6% |
| Thiamin |
0.11 mg |
8.8% |
| Vitamin A |
750 IU |
25% |
| Vitamin B6 |
0.17 mg |
11% |
| Vitamin B12 |
0.018 mcg |
0.75% |
| Vitamin C |
12 mg |
14% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
1.1 mg |
7.5% |
| Vitamin K |
41 mcg |
34% |
|
Minerals
| Calcium |
51 mg |
5.1% |
| Copper |
0.1 mg |
11% |
| Fluoride |
3.7 mcg |
92% |
| Iron |
1.3 mg |
16% |
| Magnesium |
18 mg |
4.3% |
| Manganese |
0.22 mg |
3.1% |
| Phosphorus |
46 mg |
6.5% |
| Potassium |
250 mg |
5.2% |
| Selenium |
3.7 mcg |
6.8% |
| Sodium |
850 mg |
56% |
| Zinc |
0.32 mg |
3% |
|
Dietary Exchanges
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