Good For Your Skin
Creamy Tomato Basil Soup
(32 votes)
(32 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
168
calories
Calories
Healthy, because
Even smarter
Nutritional values
Tomatoes contain beta-carotenes, an important antioxidant which supports skin and eye health.
You can replace the oregano in this creamy tomato soup with fresh thyme or rosemary.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 538 mg | (13 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 22 ozs ripe Tomatoes
- 2 Tbsps Tomato paste
- 20 ozs Broth
- salt
- freshly ground peppers
- ½ tsp sugar
- 1 tsp dried oregano
- 2 ozs Whipped cream
- 2 Tbsps Crème fraiche
- Basil (for garnish)
- 2 Tbsps olive oil (for decoration)
Preparation steps
1.
Peel onion and garlic, chop finely and sauté until translucent in a pot with oil. Rinse tomatoes, roughly chop and add to the pot. Cook for 10 minutes. Stir in tomato paste, pour in broth and season with salt, pepper, sugar and oregano. Simmer for 20 minutes over medium heat.
2.
Puree soup and strain through a sieve into another pot. Bring to a boil, add the cream and bring to a boil again. Season the soup and divide among soup bowls. Top with creme fraiche, basil and olive oil. Serve with freshly ground pepper.
