Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- from: gaye levy
- 1 onion, medium, chopped
- 1 carrot, large, chopped
- 4 cup chicken broth, reg strength
- 1 can tomato puree, 15 oz.
- 3 tbsp basil leaves, dried
- 3/4 tsp sugar
- 1/2 tsp white pepper
- 2 tsp vegetable oil, optional
- =
Directions
Spray the bottom of a 3 to 4 quart pan with pam, or optionally, coat with oil. Add the onion and carrot and cook, stirring occasionally, until both the onion and the carrot are sweet tasting and tender when pierced. This will take about 30 minutes.§ § stir broth, tomato puree, basil sugar and pepper into pan. Bring to a boil on high heat. Cover and simmer to blend flavors, about 15 minutes.§ § with a slotted spoon, scoop vegetables and a little of the broth into a food processor or blender. Whirl until smoothly pureed. Pour vegetable mixture back into the pan; heat until steaming. Ladle into bowls and enjoy. § § notes from gaye: this recipe is