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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 350°F. | 2. Cut enough bread into 3/4-inch cubes to measure about 3 cups and arrange in one layer in a shallow baking pan. | 3. Toast bread in middle of oven until golden and crisp, 10 to 15 minutes. | 4. Finely chop carrots, celery, onion, and garlic. | 5. In a heavy 4- to 5-quart kettle cook chopped vegetables, garlic, and basil in oil with salt and pepper to taste over moderately low heat, stirring, until tender but not browned, about 10 minutes. | 6. Add wine and boil 3 minutes. | 7. Add tomatoes, oregano, and 1 cup water and simmer, uncovered, stirring occasionally, 20 minutes. | 8. Remove kettle from heat and whisk in heavy cream and sour cream. | 9. Cool soup 10 minutes. | 10. In a blender puree soup in batches, transferring as pureed to a large bowl. | 11. Return soup to kettle and thin to desired consistency with remaining water. | 12. Season soup with salt and pepper and heat over moderate heat, stirring, until heated through (do not let boil). | 13. Serve soup ladled over croutons in large bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian bread french	1	loaf		-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
celery rib	2			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
garlic	3	cloves		13.41	2.9754	0.5724	0.045
basil	7	leaves	chopped	0.805	0.0928	0.1102	0.0224
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
white wine	1	cup		-	-	-	-
tomato	4 1/2	cups	canned crushed	186.3	41.31	9.72	1.62
oregano	1/2	teaspoon	crumbled dried	1.325	0.3446	0.045	0.0214
water	3 -4	cups		0.0	0.0	0.0	0.0
half	1	cup		-	-	-	-
nonfat cream	1	cup	sour	-	-	-	-

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