Nutritional Info

Nutrition Facts

Serving Size 1 (190g)

Calories 159
Calories from Fat 129 (81%)
Amount Per Serving %DIV
Total Fat 14.4g 22%
Saturated Fat 9.6g 48%
Monounsaturated Fat 4.2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 48.1mg 16%
Sodium 379.2mg 16%
Potassium 314.5mg 7%
Total Carbohydrate 2.6g 1%
Dietary Fiber 0.1g 0%
Sugars 0.9g
Protein 3.7g 7%

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Recipe Description
Perhaps because canned tomato soup is so unspeakably dreary, many people never think about making their own tomato soup. However, it is very simple to prepare and makes the perfect beginning to a summer dinner.
Prep time
10 min
Cook time
20 min
Ready In
30 min


Serves Tool

Serves To:USMetric
2 Ounce(oz)  butter
2   carrots, chopped
2   medium onions, chopped
1 Clove(clv)  large garlic, chopped
6   medium tomatoes, skinned and halved
4 Cup(c)  chicken stock
1/2 Teaspoon(t)  nutmeg
1 Cup(c)  heavy cream
3 Tablespoon(T)  fresh mint, chopped
1 Pinch(pn)  salt
1 Pinch(pn)  sugar
1 Pinch(pn)  black pepper, freshly ground
1/2   orange, juiced


Melt the butter in a large saucepan over low heat. Add the carrots, onion and garlic, and cook for approximately 10 minutes. Be careful not to let the vegetables burn. Add the tomatoes and the stock and continue to cook until the carrots are tender. Puree the soup in a blender or food processor and season to taste with salt and pepper. Add the nutmeg and a pinch of sugar and pour in the orange juice and cream. If you find the soup is too thick, add a little milk. Serve either hot or chilled. If you are serving the soup cold, allow it to chill for atleast 2 hours. Sprinkle the mint on the soup just before serving.

Additional notes

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