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Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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3 cloves garlic, minced
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2 pounds assorted tomatoes, chopped
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½ cup Pinot Grigio wine
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½ cup water
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¼ cup chopped fresh basil leaves
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3 ounces tomato paste
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2 teaspoons white sugar
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1 ½ teaspoons crushed red pepper flakes
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1 teaspoon dried oregano
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1 teaspoon salt
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¼ teaspoon ground black pepper
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½ cup grated Parmesan cheese
Directions
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Heat oil in a large stockpot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic; cook and stir until fragrant but not brown, about 2 minutes. Add tomatoes, wine, water, basil, tomato paste, sugar, pepper flakes, oregano, salt, and pepper. Cover, bring to a simmer, and cook, stirring occasionally, for 45 minutes.
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Remove from the heat and puree soup with an immersion blender until smooth, or blend in batches in a blender. Return to the heat, stir in Parmesan cheese, and cook until heated through, about 3 minutes more. Serve immediately.
Nutrition Facts (per serving)
225 | Calories |
10g | Fat |
23g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 225 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 3g | 14% |
Cholesterol 9mg | 3% |
Sodium 917mg | 40% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 5g | 18% |
Total Sugars 14g | |
Protein 8g | 16% |
Vitamin C 40mg | 44% |
Calcium 175mg | 13% |
Iron 2mg | 11% |
Potassium 907mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.