Creamy Tomato Soup with Sesame
Creamy Tomato Soup with Sesame - A classic reinterpreted
Healthy, because
Even smarter
Nutritional values
Calcium can quickly fall short if you are lactose intolerant. Therefore reach for Sesame more often - the small seeds form a super source for the bone-strengthening mineral.
Leftover tomato soup with sesame seeds can be easily frozen - after thawing, you only need to prepare the fresh topping.
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 753 mg | (19 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 36 ozs Tomatoes
- salt
- ½ oz Raw cane sugar (1 TBSP.)
- 1 sprig rosemary
- 1 sprig thyme
- 3 Basil
- 1 large onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 Tbsp Tomato paste
- 30 ozs Vegetable broth
- peppers
- 1 Tbsp White vinegar
- 3 ½ ozs Soy creamer (vegetable cream substitute)
- 2 Tbsps Tahini (Sesame paste)
- 1 Tbsp dried Italian herbs
- 1 Tbsp sesame
Kitchen utensils
Preparation steps
Wash tomatoes, cut out the core, scald in hot water, rinse and peel off the skin, then cut in half and place on a baking tray. Sprinkle with salt and sugar and roast in a preheated oven under the broiler for 6-8 minutes, until the tomatoes have taken on some color. Remove and set aside.
Wash rosemary, thyme and basil, shake dry, set aside 1 stalk of basil; pluck needles and leaves from the rest of the herbs and chop finely. Peel onion and garlic and dice very finely.
Heat oil in a saucepan. Sauté onion, garlic and chopped herbs in it over medium heat for 3-4 minutes. Add tomato paste and fry briefly. Add tomatoes and deglaze with broth. Simmer soup for 10-15 minutes. Season with salt, pepper and vinegar and then puree.
Mix soy cream with tahini with a hand mixer until creamy. Pour soup into bowls, sprinkle with Italian herbs and sesame seeds, spread cream on top. Decorate cream of tomato soup with sesame seeds with remaining basil.
