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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat broiler. Rub tomatoes and onion with olive oil, salt & pepper. | 2. Place under broiler for 5 minutes or until flesh is lightly charred, turning once. | 3. Combine tomatoes, onion, carrot, garlic, 3 cups stock, herb bundle and a little salt in large pot. Bring to boil, reduce heat and simmer 30 minutes or until veggies are soft. | 4. Discard herb bundle. Puree veggies in blender or food processor until smooth, return to pot. Stir in basil, lemon juice and sugar. Add remaining stock, if necessary, to achieve desired consistency. | 5. Season to taste with salt & pepper. Serve chilled or hot with a spoonful of yogurt or sour cream and garnish with basil leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2	lbs	ripe halved	208.6527	46.2665	10.8862	1.8144
onion	1		peeled quartered	60.0	14.01	1.65	0.15
olive oil				-	-	-	-
salt pepper				-	-	-	-
carrot	1		peeled chopped	25.01	5.8438	0.5673	0.1464
garlic clove	1		peeled mined	-	-	-	-
chicken stock vegetable	3 -4	cups		-	-	-	-
thyme	2	sprigs		-	-	-	-
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158
celery	2			32.32	5.9994	1.3938	0.3434
bay leaf			tied	-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
basil leaf				-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
plain yogurt			sour	-	-	-	-

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