Cream of Tomato Soup
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
171
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams ripe Tomatoes (such as plum tomatoes)
- 1 shallot
- 1 garlic clove
- 1 carrot
- 2 Tbsps olive oil
- 1 tsp sugar
- 2 Tbsps Tomato paste
- 750 milliliters Broth (vegetable or chicken)
- 100 milliliters Whipped cream
- 1 sprig Basil
- 1 sprig oregano
- salt
- freshly ground peppers
- oregano (for garnish)
Preparation steps
1.
Rinse and quarter the tomatoes. Peel and chop the shallot, garlic and carrot. Sweat the shallot, garlic and carrot in hot oil until translucent. Sprinkle with sugar and allow to caramelize slightly. Add the tomato paste and saute briefly. Mix in the tomatoes and broth. Cover and bring to a boil. Let simmer for about 20 minutes.
2.
Shortly before the end of cooking, add the cream and herbs. Puree and pass through a fine sieve. Depending on the desired consistency, allow to boil down or add more broth. Season with salt and pepper. Serve sprinkled with oregano.
