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Nutrition Facts
Serving Size 199 g
(Approx. 8 Servings)
Amount Per Serving
Calories 100 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 320 mg 13%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 2 g
Vitamin A 20% Iron 2%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Texas Tomato Soup
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp olive oil
1 medium yellow onion, chopped
28 Oz fire roasted diced tomatoes
16 Oz low sodium vegetable broth
2 bay leaves
1 cup(s) basil, chopped
2 garlic, chopped
2 cup(s) bunched spinach, chopped
1/2 cup(s) heavy cream
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Instructions

1
In a large pot, heat olive oil on medium-high.
2
Once pan is hot add onions and then cook several minutes, stirring occasionally, until onions are completely cooked.
3
Add in the tomatoes and juice. Gently crush with a spoon as they cook then add bay leaves, basil and garlic.
4
Simmer several minutes until tomatoes fall apart.
5
Remove from heat and remove the bay leaves.
6
Ladle half of the soup into a blender and puree until smooth.
7
Return the puree to the pot, add in the chopped spinach and heavy cream. Serve immediately.

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