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Rosemary Tomato Leek Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.9595
Energy (kCal)512.6146
Carbohydrates (g)52.5794
Total fats (g)30.6928
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 75 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes. | 2. Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour. | 3. Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup 342.0 15.714 10.686 28.8
    leek lengthwise 1 cut washed trimmed sliced - - - -
    rosemary 3 sprigs stripped - - - -
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    tomato 4 cans diced 160.8396 34.7592 7.8633 1.7871
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    leaf basil 10 minced - - - -
    heavy whipping cream - - - -
    salt black pepper to taste ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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