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Sour Cream Topped Tomato Soup

Ingredients
  Canned tomato juice 92 Ounce (2 Cans, 46 Ounce Each)
  Beef flavor bouillon cubes 6
  Celery stalk with leaves 4 , chopped
  Bay leaves 2
  Peppercorns 6
  Onions 2 Medium, cut into 1/2 inch slices
  Commercial sour cream 1 Tablespoon
  Chopped chives 1 Tablespoon
Directions

MAKING
1. In a Dutch oven add cans of tomato juice, beef-flavored bouillon cubes, chopped celery stalks, bay leaves, peppercorns, and sliced onions and cook for 2 hours. Strain the mixture and set aside.

SERVING
2. Serve the soup after garnishing with chopped chives and sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Fried
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

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4.07143
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 353 Calories from Fat 23

% Daily Value*

Total Fat 3 g4%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 3.9 mg1.3%

Sodium 2999.1 mg125%

Total Carbohydrates 82 g27.3%

Dietary Fiber 10.4 g41.8%

Sugars 57 g

Protein 13 g26.4%

Vitamin A 133.3% Vitamin C 435.4%

Calcium 23.3% Iron 37.6%

*Based on a 2000 Calorie diet

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Sour Cream Topped Tomato Soup Recipe