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Sun-Dried Tomato Cream Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.3987
Energy (kCal)784.8632
Carbohydrates (g)24.6275
Total fats (g)75.6121
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Puree sundried tomatoes and 1 cup tomato juice in blender. Blend until smooth. | 2. Place the remaining cup of tomato juice and the blended mixture in a saucepan. | 3. Bring to a boil over medium high heat. | 4. Remove from heat, add cream, salt and pepper. | 5. Return to the stove and cook over low heat until soup is heated through. Do not boil. | 6. Garnish with basil and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sun tomato oil 3/4 cup sun-dried drained packed - - - -
    tomato juice 2 cups 82.62 17.1558 4.131 1.4094
    whipping cream 2 cups 700.8 7.104 5.207999999999999 74.184
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    basil leaf - - - -

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



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