Creamy Tomato Bisque
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
115
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 115 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 stick Celery (chopped)
- 3 tsps tomato puree
- 35 ozs ripe Tomatoes (quartered)
- 2 bay leaves
- 1 pinch sugar
- freshly ground Black pepper
- 5 cups hot vegetable stock
- salt
- To garnish
- thyme
Preparation steps
1.
Heat the oil in a large pan and gently cook the onion, carrot and celery over a low heat for about 10 minutes, until softened.
2.
Add the tomato puree, tomatoes, bay leaves and sugar and mix well. Cover and cook over a low heat for 10 minutes, shaking the pan from time to time.
3.
Add the black pepper to taste and stock and bring to a boil. Reduce the heat and simmer for about 25 minutes, until the tomatoes have broken down. Remove from the heat, remove the bay leaves and allow to cool slightly.
4.
Ladle the mixture in batched into a blender or food processor and blend until smooth. Pour the soup into a bowl after each batch.
5.
Return the soup to the pan and heat until piping hot. Add salt to taste.
6.
Serve garnished with thyme.
