Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
10
Low
Nutrition per serving
Calories379.7 kcal (19%)
Total Fat28.8 g (41%)
Carbs24 g (9%)
Sugars10.8 g (12%)
Protein8.7 g (17%)
Sodium1057.2 mg (53%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 stickunsalted butter
2yellow onions
6cloves garlic
2 x 15 ozcans whole tomatoes
high quality
0.5can tomato paste
small
1 cwater
4 cupshalf n half
2 ½ tsalt
¼ tblack pepper
¼ twhite pepper
0.5 Tthyme
½ cfresh basil
chopped
Croutons
6 slicessourdough
or sourdough baguette
olive oil
1 trosemary
sea salt
Fresh ground
fresh ground black pepper
Top with:
Instructions
Step 1
Melt butter in stock pot. Sauté onions until translucent. Take care not to brown them.
Step 2
Add garlic and mix until fragrant. Then immediately add tomatoes, water, tomato paste, black pepper, white pepper, 1/2 t salt (reserve remaining 2), bay leaf. Combine well, making sure the tomato paste has distributed throughout, and simmer for 30-40 minutes.
Step 3
Remove from heat. Blend with immersion blender.
Step 4
Once slightly cooled, slowly stir in cream. Bring back to heat and salt as needed. (Approx 2 t)
Step 5
Stir in chopped basil.
For Croutons:
Step 6
Chunk sourdough. Drizzle w olive oil. Top with sea salt, fresh ground pepper, and 1 t rosemary. Mix well. Toast for 3-4 mins in toaster oven/under oven broiler (until crisp).
To serve:
Step 7
Top with italian cheese blend and croutons.
Notes
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Delicious
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Makes leftovers
One-dish
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