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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut tomatoes in half; cut out any tough pieces at stem ends. | 2. In large stainless steel or enamel saucepan, combine tomatoes, stock, onions, basil, sugar, Worcestershire sauce, garlic, bay leaf, salt and pepper. | 3. Bring to boil over high heat, stirring occasionally. | 4. Reduce heat to medium-low, simmer, covered, for 30 to 40 minutes, stirring occasionally, until tomatoes are very soft. | 5. Remove from heat; let cool slightly. | 6. Discard bay leaf. | 7. In blender, process soup in 2-cup batches until smooth. | 8. Rub through a sieve to remove tomato skins and seeds. | 9. Return to rinsed-out saucepan; heat over medium-high heat, stirring occasionally. | 10. When hot, ladle into warm soup bowls; float a basil sprig in each bowl. | 11. Makes 4 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3	lbs	ripe	312.9791	69.3997	16.3293	2.7216
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
green onion	6		chopped	115.02	24.4524	4.1322	2.0022
basil leaf	2	tablespoons	packed	-	-	-	-
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
garlic	2	cloves	sliced	8.94	1.9836	0.3816	0.03
bay leaf	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
basil sprig	4			-	-	-	-

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