Tomato Bisque with Garnish
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
138
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 138 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 red pepper (coarsely diced)
- 1 carrot (finely diced)
- 1 onion (finely diced)
- 1 clove garlic cloves (finely diced)
- 2 Tbsps olive oil
- 1 Tbsp tomato puree
- 6 ripe Tomatoes (diced)
- 3 cups vegetable stock
- 2 Tbsps sweet paprika
- 1 sprig rosemary
- sugar
- ⅜ cup cream
Preparation steps
1.
Sauté the pepper, carrot, onion and garlic in hot olive oil until the onions are translucent. Add the tomato purée and fry briefly, then add the tomatoes and stock to the pan. Add the paprika and rosemary, cover and simmer gently for around 30 minutes.
2.
Strain the soup through a sieve, bring to the boil again and, depending on the desired consistency, either reduce the soup or add a little more stock. Season to taste with sugar, sea salt and ground black pepper. Pour into small bowls.
3.
Whip the cream until it forms stiff peaks. Tip into a piping bag with a small, plain nozzle. Pipe hearts onto the soup and serve.
4.
Serve with bread if desired.
