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Cold Tomato Soup Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned chicken broth||14 Ounce|
|Canned diced tomatoes||14 Ounce|
|Canned tomato puree||14 Ounce|
|Heavy cream||2 Cup (32 tbs)|
|Cornstarch||2 Tablespoon, blended with a little water|
|Dried basil||1 Tablespoon|
Calories 572 Calories from Fat 428
% Daily Value*
Total Fat 49 g74.9%
Saturated Fat 29.8 g149.1%
Trans Fat 0 g
Cholesterol 172.5 mg
Sodium 237.3 mg9.9%
Total Carbohydrates 32 g10.6%
Dietary Fiber 5.7 g22.8%
Sugars 6 g
Protein 9 g17%
Vitamin A 68.2% Vitamin C 40.2%
Calcium 21.8% Iron 27.5%
*Based on a 2000 Calorie diet
Saute the onion in the butter for 4 to 5 minutes.
Add the chicken broth, tomatoes, tomato puree, basil and cream and bring to a boil.
Reduce heat and stir in the cornstarch mixture.
Blend for 5 seconds
Cook the cream mixture for 3 minutes or until thickened, stirring constantly (use less cornstarch for less thickness).
Remove from heat.
Chill, covered, in the refrigerator for at least 30 minutes.