Tomato Bisque
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
445
calories
Calories
Nutritional values
1 litre contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 18.2 g | (61 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 99.3 μg | (166 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 362 μg | (121 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 45.8 μg | (102 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 208 mg | (219 %) | ||
| Potassium | 3,234 mg | (81 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 Tbsps olive oil
- 2 shallots (chopped)
- 1 carrot (chopped)
- 1 stick Celery (chopped)
- 1 Tbsp tomato puree
- 35 ozs ripe Plum tomato (quartered)
- 1 bay leaf
- 1 pinch sugar
- freshly ground Black pepper
- 5 cups hot vegetable stock
- salt
Preparation steps
1.
Heat the oil in a large pan and gently cook the shallots, carrot and celery over a low heat for about 10 minutes, until softened.
2.
Add the tomato puree, tomatoes, bay leaf and sugar and mix well. Cover and cook over a low heat for 10 minutes, shaking the pan from time to time.
3.
Add black pepper to taste and the stock and bring to a boil. Reduce the heat and simmer for about 25 minutes, until the tomatoes have broken down. Remove from the heat, remove the bay leaf and allow to cool slightly.
4.
Ladle the mixture in batches into a blender or food processor and blend until smooth. Add salt to taste.
5.
Pour the soup into an airtight container and seal it tightly with a lid. Eat within 3-4 days.
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