Ingredients
- 3 large tomatoes
- 1 Cup chicken stock
- 1 onion, roughly chopped
- 1 stalk celery, roughly chopped
- 1/2 carrot, roughly chopped
- 2 Tablespoons butter, melted
- Olive oil, for garnish
- Croutons, for garnish
- Shredded Parmesan cheese, for garnish
Directions
Combine the tomatoes, chicken stock, onion, celery, and carrots together in a large saucepot and bring to a boil. Boil for 15-20 minutes, or until the flavors have developed and the vegetables are cooking through and remove from heat. Add to a food processor, carefully, and purée. Pour the soup into a bowl, finish with butter, and garnish with olive oil, a couple of croutons, and Parmesan.
Nutritional Facts
Total Fat
9g
14%
Sugar
8g
N/A
Saturated Fat
5g
26%
Cholesterol
23mg
8%
Protein
4g
8%
Carbs
14g
5%
Vitamin A
218µg
24%
Vitamin B6
0.2mg
12.3%
Vitamin C
25mg
42%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
6%
Vitamin K
18µg
23%
Calcium
38mg
4%
Fiber
3g
12%
Folate (food)
42µg
N/A
Folate equivalent (total)
42µg
10%
Iron
0.7mg
4.1%
Magnesium
27mg
7%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
12%
Phosphorus
80mg
11%
Polyunsaturated
0.6g
N/A
Potassium
579mg
17%
Riboflavin (B2)
0.1mg
7.4%
Sodium
142mg
6%
Thiamin (B1)
0.1mg
7.6%
Trans
0.3g
N/A
Zinc
0.5mg
3.3%