Creamy Tomato and Red Pepper Soup

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Creamy Tomato and Red Pepper Soup
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Health Score:
Health Score
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
495
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie495 kcal(24 %)
Protein13.78 g(14 %)
Fat26.05 g(22 %)
Carbohydrates57.28 g(38 %)
Sugar added1.05 g(4 %)
Roughage25.56 g(85 %)
Vitamin A3,378.47 mg(422,309 %)
Vitamin D0.23 μg(1 %)
Vitamin E0.51 mg(4 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.18 mg(16 %)
Niacin2 mg(17 %)
Vitamin B₆0.21 mg(15 %)
Folate35.6 μg(12 %)
Pantothenic acid0.65 mg(11 %)
Biotin1.96 μg(4 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C399.32 mg(420 %)
Potassium664.03 mg(17 %)
Calcium204.35 mg(20 %)
Magnesium38.21 mg(13 %)
Iron9.78 mg(65 %)
Iodine6.75 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids8.27 g
Cholesterol41.63 mg
Author of this recipe:

Ingredients

for
4
Ingredients
500 grams
250 grams
1
1
1
small Carrot
2 tablespoons
1 tablespoon
600 milliliters
5 sprigs
1 teaspoon
1 pinch
1 tablespoon
150 grams
Basil leaf (for garnish)

Preparation steps

1.

Blanch and peel the tomatoes. Remove the core, quarter and dice. Rinse the red bell peppers, remove the ribs and seeds and roughly chop. Peel and dice the onion, garlic and carrot. Sauté the vegetables in the olive oil for about 1-2 minutes. Stir in the tomato paste, vegetable broth and thyme sprigs. Cover and simmer for about 20 minutes. Then remove the thyme sprigs, puree the soup with an immersion blender and strain through a sieve. 

2.

Return the soup to the pot and bring to a simmer. Season with sugar, balsamic vinegar, salt and cayenne pepper to taste. 

3.

Whip the heavy cream until soft peaks form. Ladle the soup into bowls, top with a dollop of cream and garnish with fresh basil.