Creamy Tomato Soup
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
211
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 814 mg | (20 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms Tomatoes
- 1 onion
- 1 garlic clove
- 1 tsp rosemary
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- 1 tsp sugar
- 150 milliliters white wine
- 100 grams Whipped cream
- 1 Tbsp chopped parsley
Preparation steps
1.
Rinse the tomatoes, cut into quarters and add to a saucepan with 250 ml (approximately 1 cup) of water. Bring to a boil, reduce the heat, cover and simmer for about 10 minutes.
2.
Peel and finely chop the onion and garlic. Puree the tomato mixture with an immersion blender and strain through a fine mesh sieve. Heat the butter in a large pot and sauté the onion, garlic and rosemary until softened. Sprinkle with flour and mix well. Slowly add the pureed tomatoes and bring to a simmer.
3.
Season with salt, pepper and sugar to taste. Stir in the white wine and heavy cream. Ladle the soup into bowls and garnish with chopped parsley.
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