Saucepan of Pureed Tomato Soup
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
242
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 24.7 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 2 onions (chopped)
- 2 cloves garlic cloves (chopped)
- 1 red chili pepper (deseeded and chopped)
- 2 cups canned Tomatoes (chopped)
- 2 Tbsps tomato puree
- 2 ½ cups vegetable stock
- 2 Tbsps fresh Basil (chopped)
- 1 Tbsp fresh parsley (chopped)
- 3 Tbsps balsamic vinegar
- 1 tsp sugar
- Tabasco sauce
- 4 Tbsps Crème fraiche
Preparation steps
1.
Heat the oil in a large pan and gently fry the onion until soft. Add the garlic and chilli pepper and cook for 2 more minutes.
2.
Add the chopped tomatoes and tomato puree then pour on the stock. Stir in the basil, parsley and balsamic vinegar. Season with salt, pepper, sugar and 1-2 dashes Tabasco.
3.
Bring to a boil then simmer for 20-25 minutes, stirring occasionally.
4.
Blend the soup with a hand blender until very smooth; pass it through a fine sieve for an extra silky texture. Stir in the creme fraiche, reheat gently and check the seasoning.
5.
Serve in bowls, garnished with chopped chives and drizzled with a little oil.
