Cream of Tomato Soup
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- for the soup
- 750 grams Beefsteak tomato
- 1 pinch sugar
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 1 Tbsp Pastry flour
- 1 bunch Basil
- salt
- peppers
- ½ tsp thyme
- 5 Tbsps acidic Whipped cream
- for the cheese triangles
- 4 slices Toast
- 200 grams cream cheese (with herbs)
Preparation steps
1.
Rinse tomatoes, cut into small pieces and cover with 3/4 liter (approximately 3 cups) water. Add the sugar and spices and simmer for 20 minutes. Puree half of the tomato soup. Peel and finely chop the onion and garlic. Saute in olive oil.
2.
Stir in the flour and roast until light brown. Pour everything into the tomato soup. Simmer for 5 minutes.
3.
Rinse and finely chop half of the basil. Add to the soup. Cut the remaining basil into thin strips. Garnish the soup with sour cream and basil strips before serving.
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