Homemade Tomato Soup
Homemade Tomato Soup - Creamy and flavorful
Healthy, because
Even smarter
Nutritional values
This classic tomato soup is low in fat and calories but rich in antioxidants, which helps protect the body's cells against free radical damage.
Serve this tomato soup with a simple side salad and whole wheat baguette for a complete vegetarian meal.
(Percentage of daily recommendation)
| Calorie | 104 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 536 mg | (13 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 18 ozs ripe Tomatoes (such as Cherry Tomatoes)
- 1 shallot
- 1 garlic clove
- 1 carrot
- 2 Tbsps olive oil
- 1 tsp sugar
- 2 Tbsps Tomato paste
- 26 ozs Broth to taste (such as chicken or vegetable broth)
- 3 ozs Whipped cream
- 1 sprig Basil
- salt
- freshly ground peppers
Preparation steps
Rinse and halve the tomatoes. Peel and finely dice the shallot, garlic, and the carrot. Heat the oil in a pan, and sweat the shallots, garlic, and carrots. Sprinkle with the sugar, and caramelize lightly. Mix in the tomato paste and sauté briefly. Add the broth to the pan, and bring to a boil. Cover the pan, and simmer gently for 15 minutes.
Mix in the cream and the basil, then puree in the blender. Pass through a fine strainer and return to the pot. If the soup is too thick, thin with a little broth. Likewise if the soup is too thin, simmer until the desired consistency has been reached.
Season to taste with salt and pepper.
Garnish with cream and basil leaves, if you'd like, and serve.
