Tomato Bisque with Garnish

Name: Tomato Bisque with Garnish
Total time: 1 h
Yield: 4
Ingredients: 1 red pepper (coarsely diced); 1 carrot (finely diced); 1 onion (finely diced); 1 clove garlic (finely diced); 2 tablespoons olive oil; 1 tablespoon tomato puree; 6 ripe tomatoes (diced); 3 cups vegetable stock; 2 tablespoons sweet paprika; 1 sprig rosemary; sugar; 0.375 cup cream

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr

Ready in

Calories:

228

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	228 kcal	(11 %)
Protein	4.49 g	(5 %)
Fat	15.93 g	(14 %)
Carbohydrates	19.95 g	(13 %)
Sugar added	0 g	(0 %)
Roughage	5.05 g	(17 %)

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more nutritional values

Vitamin A	719.61 mg	(89,951 %)
Vitamin D	0.36 μg	(2 %)
Vitamin E	1.4 mg	(12 %)
Vitamin B₁	0.11 mg	(11 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	1.96 mg	(16 %)
Vitamin B₆	0.28 mg	(20 %)
Folate	39.7 μg	(13 %)
Pantothenic acid	0.38 mg	(6 %)
Biotin	9.25 μg	(21 %)
Vitamin B₁₂	0.04 μg	(1 %)
Vitamin C	54.91 mg	(58 %)
Potassium	589.12 mg	(15 %)
Calcium	59.61 mg	(6 %)
Magnesium	30.16 mg	(10 %)
Iron	1.17 mg	(8 %)
Iodine	4.42 μg	(2 %)
Zinc	0.5 mg	(6 %)
Saturated fatty acids	6.21 g
Cholesterol	25.42 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 1
red pepper (coarsely diced); 1
carrot (finely diced); 1
onion (finely diced); 1 clove
garlic (finely diced); 2 tablespoons
olive oil; 1 tablespoon
tomato puree; 6
ripe tomatoes (diced); 3 cups
vegetable stock; 2 tablespoons
sweet paprika; 1 sprig
rosemary; sugar; ⅜ cup
cream

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Preparation steps

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.

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.

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.

Serve with bread if desired.