Creamy Tomato Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
117
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 521 mg | (13 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 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
- 1 red chili pepper
- 600 grams ripe Tomatoes
- 3 Tbsps olive oil
- ½ can pureed Tomatoes (200 grams)
- 600 milliliters Broth
- salt
- ½ tsp sugar
- Tabasco sauce
- 2 Tbsps freshly chopped Fresh herbs (Chives, parsley, basil)
Preparation steps
1.
Peel and coarsely chop onion and garlic peel. Rinse the chile pepper, cut lengthwise, remove seeds and finely chop. Rinse tomatoes, cut into quarters, remove seeds and chop coarsely, Heat olive oil in a large saucepan, sauté onions, chile pepper and garlic while stirring.
2.
Add the purred and fresh tomatoes and continue to cook. Add broth and season with salt, sugar and 1-2 splashes Tabasco. Simmer the soup over medium heat for 20 minutes, stirring occasionally.
3.
Puree the soup and season as desired with salt, sugar and Tabasco. To serve, distribute the soup into bowls and sprinkle with herbs.
