Spicy Tomato Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 onion
- 1 carrot
- 1 garlic clove
- 1 stalk Celery
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 2 centiliters gin
- 400 milliliters Vegetable broth
- 800 grams ripe Tomatoes
- 2 sprigs Basil
- salt
- crushed peppers
- 1 pinch sugar
- 80 milliliters Whipped cream
- Tabasco sauce (to taste)
Preparation steps
Peel and finely dice the onion, carrot, and garlic. Rinse, trim, and finely dice the celery. Heat the olive oil in a pot, and sauté the vegetables until the onions are translucent. Add the tomato paste, sauté briefly, then add gin. Mix in the broth and bring to a boil.
Rinse the tomatoes, remove the cores, and coarsely chop. Add to the soup and simmer for 20 minutes.
Rinse and dry the basil, then coarsely chop the leaves.
Puree the soup, then pass through a fine strainer. If too thick, thin with some broth. Likewise if too thick, simmer until thickened. Season to taste with salt, pepper, and sugar.
Mix the cream with tabasco, and whisk until combined.
Add the soup to bowls, and top with the cream. Garnish with the basil and freshly cracked black pepper and serve.
