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Tomato soup
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 20 mins
Calories:
62
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 62 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 428 mg | (11 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Blanch the tomatoes, rinse in cold water, peel, quarter and cut into coarse pieces.
2.
Peel shallots and garlic, chop finely and cook in a hot pan with oil until translucent. Add the tomatoes and 60 ml (approximately 4 tablespoons) of water, season with salt, pepper and a pinch of sugar and simmer for about 45 minutes over medium heat. Rinse the basil, shake dry, pluck off the leaves and mix with the soup. Season to taste again, pour into a carafe and chill. Serve in glasses.
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