Smooth Tomato Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
144
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 501 mg | (13 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 cloves garlic cloves
- 1 red chili pepper
- 4 cups ripe Tomatoes
- 3 Tbsps olive oil
- 1 cup creamed Tomatoes (passata)
- 2 ½ cups vegetable stock
- salt
- ½ tsp sugar
- Tabasco sauce
- 3 sprigs Basil
- ½ cup Parmesan
Preparation steps
1.
Peel and roughly chop the onion and garlic. Wash the chilli, slit open lengthwise, remove the seeds and the white inner ribs and finely dice the flesh. Wash, quarter, deseed and roughly chop the tomatoes. Heat the olive oil in a large pan and sweat the onion, chilli and garlic, stirring. Add the creamed and chopped tomatoes. Add the vegetable stock and season with salt, sugar and 1-2 dashes Tabasco. Simmer the soup over a medium heat for 20 minutes, stirring occasionally. Then puree the soup finely, push through a sieve and check the seasoning. Wash the basil and pick off and shred the leaves. Grate the cheese. Ladle the soup into bowls and serve sprinkled with basil and grated cheese.
