Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
10
Low
Nutrition per serving
Calories310 kcal (15%)
Total Fat24.2 g (35%)
Carbs23.2 g (9%)
Sugars16.2 g (18%)
Protein3.6 g (7%)
Sodium803.2 mg (40%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat oil in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.
Step 2
Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
Step 3
Using an immersion blender, blend the soup adding the basil leaves. Or you can blend in a blender.
Step 4
Return it to the pot. Stir in the cream.
Taste and adjust salt and sugar. Add a little pinch of cayenne.
Step 5
Whisk in the sour cream if you like.
Serve in bowls with basil ribbons, arugula almond pesto, croutons, pecorino, or fresh little tomatoes (halved).
Notes
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0 disliked
Delicious
Moist
Special occasion
Under 30 minutes
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