Creamy Tomato Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
192
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 548 mg | (14 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 600 grams ripe Tomatoes
- 3 Tbsps olive oil
- ½ can strained Tomatoes (200 g)
- 600 milliliters Vegetable broth
- salt
- ½ tsp sugar
- ½ bunch Chives
- 100 milliliters Whipped cream (at least 30% Fettgehahlt)
Preparation steps
1.
Peel the onion and garlic, and coarsely chop. Rinse and quarter the tomatoes, then remove the seed and coarsely chop.
2.
Heat the olive oil in a large saucepan, and sauté the onion and garlic, stirring constantly. Add the strained and fresh tomatoes and cook briefly. Pour in the vegetable broth. Season to taste with salt and sugar. Simmer over medium heat for 20 minutes, stirring occasionally. Puree the soup, and pass through a fine strainer.
3.
Rinse and dry the chives, and thinly slice. Whip the cream. Divide the soup into preheated soup bowls, and garnish with a dollop of cream and the chives.
