Creamy Tomato Soup
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
191
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 639 mg | (16 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 200 grams ripe Tomatoes (such as Cherry Tomatoes)
- ½ shallot
- 1 tsp olive oil
- 1 pinch sugar
- 1 tsp Tomato paste
- 150 milliliters Vegetable broth
- 3 Tbsps Whipped cream
- salt
- freshly ground peppers
- Basil (for garnish)
Preparation steps
1.
Rinse and halve the tomatoes. Finely dice the shallot. Sweat the shallot in hot oil. Sprinkle the shallot with sugar and allow to caramelize slightly. Saute the tomato paste, mix in the tomatoes and pour in the broth. Boil, cover and simmer for 10-15 minutes.
2.
Shortly before the end of the cooking, pour in the cream. Puree the soup in a blender and pass through a sieve. Depending on the desired consistency, boil the soup down a little or add more broth.
3.
Season with salt and pepper. Serve garnished with basil leaves.
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