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Ingredients
- 1 (tablespoon) olive oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 2 (tablespoon) tomato paste
- 3 (cup) chicken or vegetable broth
- 2 (28.0 ounce can) diced Italian tomatoes
- 1/3 (cup) fresh parsley
- 1 1/2 (cup) half-and-half cream
- 1 batch meatball eyeballs (recipe link below)
Directions
- In a large sauce pan heat olive oil over medium-high heat. Add diced onions and sauté for 2-3 minutes. Stir in garlic and cook 1-2 minutes more. Stir in tomato paste, broth, diced tomatoes and juice, and parsley. Allow soup to simmer for 15 minutes. Turn off heat and let soup cool slightly.
- Working in batches, carefully puree the tomato soup mixture in a blender.
- Add pureed soup back to sauce pan. Stir in half-and-half cream and heat through. Serve topped with eyeball meatballs or other toppings such as cheese or croutons.
- Note: Omit the meatballs and use vegetable broth for a vegetarian option.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 474
- Total Fat
- 20g
- Saturated Fat
- 4g
- Cholesterol
- 15mg
- Sodium
- 347mg
- Carbohydrate
- 63g
- Dietary Fiber
- 9g
- Sugars
- 18g
- Protein
- 11g
- Vitamin A
- 60%
- Vitamin C
- 78%
- Calcium
- 15%
- Iron
- 18%
- Potassium
- 497mg
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