Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
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- 3 1/4 cup low sodium chicken stock
- 1 1/2 cup spanish onion
- 1 tbsp garlic
- 28 oz canned tomatoes
- 1/4 tsp red hot pepper flakes
- 1/2 cup fresh basil
- 1/2 cup asiago
- 1 tbsp olive oil
- 2 tsp garlic
- 16 slice italian bread
- 1/2 cup asiago
- =
Directions
In heavy gauge non-reactive soup pot, heat ¼ cup stock; add onion and sweat 4 to 5 minutes. Add 1 tablespoon garlic and continue cooking until onions are limp. Add tomatoes, remaining stock and pepper flakes and bring soup to a boil; reduce heat and simmer soup 35 to 40 minutes. Remove from heat and let cool slightly. In blender, puree soup in batches until smooth. Stir in Asiago and basil; adjust seasoning levels and place in covered container. Refrigerate at least 4 hours before serving. To serve: Ladle approximately 1 cup soup into coup bowl. Top each serving with 2 Asiago Croutons (recipe below) and serve. Garnish with sprig of fresh basil. Asiago Croutons: Preheat oven to 400 °F. Combine oil and garlic and lightly brush bread slices. Place bread slices on baking sheet and top each slice with Asiago. Bake croutons 8 to 10 minutes in preheated oven or until cheese is golden and bubbling. Cool and serve with soup.