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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F. | 2. Strain tomatoes (reserving juices) and put on a baking sheet or in a baking dish. | 3. Season with salt and pepper and add 1/4 cup of the water. | 4. Roast about 15 minutes or until caramelized. | 5. Meanwhile, in a saucepan cook the celery, carrot, onion and garlic in the remain 1/2 cup of water on medium low heat for about 10 minutes (or until tender). | 6. Add roasted tomatoes, juices, broth, bay leaf and 2 tablespoons of water. | 7. Simmer for about 15-20 minutes. | 8. Add basil (and some tomato paste if you like a thicker soup). | 9. Simmer another 5 minutes. | 10. Put in blender (you might have to work in batches) and blend until smooth. | 11. Serve hot or cold depending on taste! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
water	3/4	cup		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
carrot	1		diced	20.5	4.79	0.465	0.12
yellow onion	1		diced	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chicken broth	1	cup	fat-free low-sodium	78.12	1.89	11.1384	2.6208
bay leaf	1			-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
basil	1/4	cup		1.38	0.159	0.18899999999999997	0.0384

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