Photo: Cala
Farmstand Tomato Soup with Arugula Pesto
16 ingredients
Serves 8 to 10
openrecipes
Estimated Nutrition (whole recipe, rough)
607
Calories
18g
Protein
46g
Fat
38g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Vodka | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
- 1/4 cup olive oil
- 2 shallots, coarsely chopped
- 2 cloves garlic, chopped
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 tablespoon kosher salt
- 1/8 teaspoon sugar
- 1/4 to 1/2 cup heavy whipping cream
- 1/4 cup good-quality vodka (optional)
- 1/2 cup pine nuts
- 5 ounces baby arugula
- 2 cloves garlic, coarsely chopped
- 1/2 teaspoon kosher salt
- 1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
- 3/4 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes