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10Ingredients
60Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 white onion (large, diced small)
- 4 cloves garlic (minced)
- 3 Tbsp. olive oil
- 56 oz. tomatoes (diced or pureed, 7 cups)
- 2 cups vegetable stock (Low or no sodium added)
- 2 Tbsp. honey
- 1/2 tsp. white pepper (up to 1 tsp; to taste)
- 3 leaves
- salt (to season)
- 1 1/2 tsp. dried oregano
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Directions
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium690mg29% |
Potassium1000mg29% |
Protein4g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber5g20% |
Sugars23g |
Vitamin A70% |
Vitamin C90% |
Calcium6% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Jay 3 years ago
I made this for the first time....any soup first time in my life. Super easy, so tasty and shared with others who loved it. Being single, I had a first day and second and third day serving. I used initially less tomato's than called for and the soup was great but a bit thinner than I had hoped for. My red onions were also small. So, on the second day I roasted three more garlics, one more red bell and 3 more small red onions...then added 3 squirts of tabasco. Less blending made a perfectly yummy, slightly chunky spicy soup. So happy!