Heat EVOO over medium low. Add onions, carrots and cook 10 minutes, until very tender. Add garlic and cook for 60 seconds. Add tomatoes, sugar, paste, basil, chicken stock, salt and pepper, adn stir well. Boil soup, lower heat and simmer uncovered for 30-40 minutes.
Add cream and process all through food mill. Throw away pulp. Reheat and serve with basil and toasts on top.
In a 400 degree oven, place baguette slices. Brush EVOO, salt and pepper and parmeson on top. Bake for 5-10 minutes. Cool to room temp. I
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (567g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 230 (37%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 33.1mg||10 %|
|Sodium 1474mg||51 %|
|Potassium 654.7mg||17 %|
|Total Carbohydrate 77.4g||23 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 73.3g|
|Protein 20.8g||30 %|
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: 619
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.