Creamy Tomato Soup with Croutons
(2 votes)
(2 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 scallion
- 1 carrot
- 1 onion (chopped)
- 3 Beefsteak tomato (About 400 grams, diced)
- 4 Tbsps butter
- 1 Tbsp sugar
- 1 Tbsp Tomato paste
- ¾ l Vegetable broth
- 150 milliliters Whipped cream
- salt
- cayenne pepper
- sugar
- 2 Tbsps Crème fraiche
- 3 slices Toast
Preparation steps
1.
Rinse scallions and cut into rings.
2.
Peel carrot and cut into slices.
3.
Heat 2 tablespoons of butter in a pot, add sugar, mix, fry scallions, carrot and onions, add tomato puree, stir and add tomatoes and broth. Simmer for approximately 20 minutes.
4.
Strain soup through a sieve back into a pot.
5.
Boil 100 ml (approximately 3 1/2 ounces) cream and creme fraiche in a small pot and season with salt and pepper.
6.
Remove crust from bread, dice and fry in a large frying pan with 2 tablespoons butter until golden brown.
7.
To serve, distribute soup between four deep plates, place a few drops of cream mixture on top of the soup and pull with a spoon to form a pattern. Sprinkle croutons on the soup and serve.
