Tomato and Carrot Soup with Onions and Balsamic Vinegar
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 2 garlic cloves
- 2 carrots
- 2 Tbsps olive oil
- 8 Tomatoes
- 2 Tbsps Tomato paste
- 600 milliliters Broth
- 60 milliliters Whipped cream
- 1 pinch sugar
- 1 Tbsp white balsamic vinegar
- salt
- cayenne pepper
- Basil (for garnishing)
Preparation steps
1.
Peel onions, garlic and carrots and cut into small cubes. Heat oil in a pan and saute vegetables for about 1-2 minutes or unitl translucent. Rinse and dry tomatoes, remove stems and dice. Add tomato paste to vegetables and saute breifly. Add tomatoes and broth and simmer for about 20 minutes, stirring occasionally. Puree and strain through a sieve. Heat through. Depending on desired consistency, add more broth or simmer down. Add cream and season with sugar, vinegar, salt and cayenne pepper.
2.
Pour into bowls and garnish with basil leaves. Serve.
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