Nutritional Info

Nutrition Facts

Serving Size 1 (228g)

Calories 147
Calories from Fat 75 (51%)
Amount Per Serving %DIV
Total Fat 8.3g 13%
Saturated Fat 5.2g 26%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 32.8mg 11%
Sodium 7.2mg 0%
Potassium 574.6mg 12%
Total Carbohydrate 10.2g 3%
Dietary Fiber 0g 0%
Sugars 10.1g
Protein 7g 14%

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Recipe Description
This delicious soup was the first course of a full meal prepared by the chef at Julian's, in Nashville. It was so delicious, I just had to try and replicate the recipe.
Prep time
1 hr 10 min
Cook time
49 min
Ready In
1 hr 59 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  thyme
1/2 Teaspoon(t)  black peppercorns
1 Tablespoon(T)  fresh parsley, chopped
1 Tablespoon(T)  fresh basil, chopped
1 Quart(q)  low sodium chicken stock
3 Pound(lb)  fresh tomatoes
1 Clove(clv)  garlic, minced
1/2 Cup(c)  onions, diced
1/2 Cup(c)  carrots,diced
1 Teaspoon(t)  unsalted butter


Melt the butter in a large pot, add the carrots, onions and garlic, and cook over low heat for 2 minutes. Add all the remaining ingredients, and bring to a boil. Simmer for 45 minutes. Put the soup in a blender and puree. Cool, then chill in the refrigerator. Garnish with a leaf of fresh basil, if available, before serving.

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