Try this Cream of Tomato Soup with Pesto Swirl recipe, or contribute your own.Suggest a better description
In 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.
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|Serving Size: 1 Serving (2384g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 289 (34%)|
|Amt Per Serving||% DV|
|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 %|
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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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