Tomato and Mascarpone Soup
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
321
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams Tomatoes
- 1 shallot
- 1 garlic clove
- 1 carrot
- 2 Tbsps vegetable oil
- 1 tsp sugar
- 600 milliliters Vegetable broth
- 1 Orange (juiced)
- 200 grams Mascarpone
- salt
- 1 Tbsp white balsamic vinegar
- freshly ground peppers
- 2 Tbsps freshly cut Basil
Preparation steps
1.
Rinse tomatoes, cut out stems and chop. Peel shallot, carrot and garlic, dice everything. Heat 1 tablespoon of oil in a saucepan and saute shallot, garlic and carrot until translucent. Sprinkle with sugar and let caramelize slightly. Add tomatoes and saute briefly. Add broth and orange juice. Bring to a boil and simmer, half-covered, for about 15 minutes on low heat. Puree and strain through a fine sieve. Return to the pan and add 4 teaspoons of mascarpone. Simmer down or add more broth to reach desired consistency.
2.
Season with salt, vinegar and pepper.
3.
Pour soup into bowls and garnish with remaining mascarpone and basil. Season with pepper and serve.
4.
If desired, serve with garlic bread.
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