Try this Cream of Tomato Soup with Pesto Swirl recipe, or contribute your own.
Suggest a better descriptionIn a large sauce pan over medium heat, heat the oil. Add the onion & saute until translucent. Add the carrots & celery & saute until vegetables are softened, about 5 minutes longer.
Reduce heat to low.
Sprinkle the flour over the vegetables and cook, stirring constantly, until flour is incorporated & the mixture is thickened, 1-2 minutes.
Add the remaining ingredients, excluding the milk and basil pesto, and bring to a simmer over medium -high heat.
Reduce heat to medium, and cook, partially covered, stirring occasionally until vegetables are tender, about 20 minutes.
Remove from heat. Puree soup with hand-held blender. Stir in the milk slowly & reheat gently over low heat.
Do not allow soup to boil or it may separate.
Ladle soup into warm bowls & garnish with a swirl of pesto.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2384g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 855 | ||
Calories from Fat: 289 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.1g | 43 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 46.3mg | 14 % | |
Sodium 3453.6mg | 119 % | |
Potassium 2220.9mg | 58 % | |
Total Carbohydrate 102.1g | 30 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 99.4g | ||
Protein 40.1g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 855
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