Cold Tomato Soup
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned chicken broth||14 Ounce|
|Canned diced tomatoes||14 Ounce|
|Canned tomato puree||14 Ounce|
|Heavy cream||2 Cup (32 tbs)|
|Cornstarch||2 Tablespoon, blended with a little water|
|Dried basil||1 Tablespoon|
Melt the butter in a skillet over medium-low heat.
Saute the onion in the butter for 4 to 5 minutes.
Add the chicken broth, tomatoes, tomato puree, basil and cream and bring to a boil.
Reduce heat and stir in the cornstarch mixture.
Blend for 5 seconds
Cook the cream mixture for 3 minutes or until thickened, stirring constantly (use less cornstarch for less thickness).
Remove from heat.
Chill, covered, in the refrigerator for at least 30 minutes.
Calories 572 Calories from Fat 428
% Daily Value*
Total Fat 49 g74.9%
Saturated Fat 29.8 g149.1%
Trans Fat 0 g
Cholesterol 172.5 mg57.5%
Sodium 237.3 mg9.9%
Total Carbohydrates 32 g10.6%
Dietary Fiber 5.7 g22.8%
Sugars 6 g
Protein 9 g17%
Vitamin A 68.2% Vitamin C 40.2%
Calcium 21.8% Iron 27.5%
*Based on a 2000 Calorie diet