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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stock pot, sautee the olive oil, carrots, and onions at medium heat for 15 minutes. | 2. Add the basil, salt, pepper, and tomatoes and bring to a simmer. | 3. In a large bowl, whisk the chicken base into the water until dissolved. | 4. Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes. | 5. Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	12	cups	canned peeled	403.4676	0.0	89.7602	2.2667
carrot	3		chopped	157.44	36.7872	3.5712	0.9216
onion	3		chopped	192.0	44.832	5.28	0.48
basil	4	tablespoons		2.438	0.2809	0.3339	0.0678
olive oil	1	cup		1909.44	0.0	0.0	216.0
water	2	gallons		0.0	0.0	0.0	0.0
chicken base	1	lb		403.4676	0.0	89.7602	2.2667
heavy cream	3	quarts		-	-	-	-
kosher salt	4	tablespoons		403.4676	0.0	89.7602	2.2667
black pepper	4	tablespoons		69.27600000000001	17.6502	2.8676	0.8998

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