good for when you're sick
| 2 | tbsp olive oil |
| 1 | onion, chopped |
| 1 | clove garlic, finely chopped |
| 1/4 | cup all-purpose flour |
| 3 | cup vegetable broth |
| 1 1/2 | cup tomatoes, chopped |
| 1 | tbsp basil, crushed and dried |
| 1 | tsp granulated sugar |
| 1/2 | tsp salt |
| 1/4 | tsp dill, dried |
| 1/4 | tsp ground black pepper |
| 1/2 | cup milk, half and half |
- Heat pot over medium heat
- Add oil and when hot (but not smoking), saute onion and garlic until softened (not browned) about 3 minutes. Stir in flour and cook for 1 minute, stirring constantly. Add broth, tomatoes, basil, sugar, salt, dill weed and pepper
- Stir until well blended.
- Bring to a boil and simmer, uncovered for 25 mins.
- If you want, puree in batches in a blender. Return to pot, stir in half-and-half and heat until hot, but not boiling.
Soup
| Nutrition Facts | ||||||
Serving Size 207.9g |
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Amount Per Serving |
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Calories 106 Calories from Fat
51 |
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% Daily Value* |
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Total Fat
5.7g 9%
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Saturated Fat
1.0g 5%
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Trans Fat
0.0g |
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Cholesterol
2mg 1%
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Sodium
588mg 24%
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Total Carbohydrates
9.6g 3%
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Dietary Fiber
0.9g 4%
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Sugars
3.5g |
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Protein
4.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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