Double Tomato Soup

Double Tomato Soup
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 82.8
  • Total Fat: 2.3 g
  • Cholesterol: 3.1 mg
  • Sodium: 875.5 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Double Tomato Soup calories by ingredient
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Tomatoes are so nice, they're in there twice! Tomatoes are so nice, they're in there twice!
Number of Servings: 3


    1 medium onion -- chopped
    3/4 cup carrot -- shredded
    1 tablespoon garlic -- minced
    1 tsp Splenda (or sugar)
    1 teaspoon Splenda
    1/4 teaspoon black pepper
    2 teaspoons dried basil
    14 grams sun-dried tomatoes -- chopped
    15 ounces canned diced tomatoes
    15 ounces chicken broth
    1 tsp olive oil


Heat oil in medium sized saucepan generously . Add chopped onion, shredded carrot, garlic to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add Splenda, pepper and 1 teaspoon basil and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Add remaining basil .

Number of Servings: 3

Recipe submitted by SparkPeople user LOLIESPAGNOLIE.


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