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Italian Style Tomato Soup Recipe
|Garlic||2 Clove (10 gm), finely chopped|
|Onions||2 , finely chopped|
|Olive oil||4 Tablespoon|
|Sliced tomatoes||2 Pound (Ripe But Firm Ones)|
|White wine||1 Cup (16 tbs)|
|Mozzarella cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1379 Calories from Fat 784
% Daily Value*
Total Fat 89 g136.9%
Saturated Fat 24.4 g121.9%
Trans Fat 0 g
Cholesterol 94.3 mg31.4%
Sodium 1216.9 mg50.7%
Total Carbohydrates 74 g24.8%
Dietary Fiber 16.4 g65.6%
Sugars 39.2 g
Protein 39 g77.3%
Vitamin A 175.4% Vitamin C 242.9%
Calcium 82.1% Iron 30.7%
*Based on a 2000 Calorie diet
Pour the olive oil over, cover and microwave on HIGH for 2 minutes.
Add the tomatoes to the casserole.
Crumble the thyme into the mixture and add the white wine.
Cover and microwave on HIGH for 10 minutes.
Puree the vegetable mixture in a food processor, then pass it through a fine strainer (sieve).
Add salt and pepper to taste.
Pour into a soup tureen.
Cut the mozzarella into small cubes and stir into the soup.
Rinse the basil leaves and snip them with kitchen scissors directly into the soup.