Tomato Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
136
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 136 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 can peeled Tomatoes (450 grams, drained)
- 2 Tbsps Tomato paste
- 100 milliliters dry Red wine
- 500 milliliters Vegetable broth
- 1 bay leaf
- salt
- freshly ground peppers
- ½ tsp sweet ground paprika
- 1 pinch cayenne pepper
- 2 Tbsps finely chopped Basil
- 4 Tbsps freshly grated Parmesan
Preparation steps
1.
Peel and chop onion and garlic. Heat the oil in a saucepan and sauté onion and garlic until translucent.
2.
Drain tomatoes, reserving the juice. Coarsely chop tomatoes. Add tomatoes and tomato paste to onion mixture and continue to sauté briefly. Add tomato juice, wine, broth, and bay leaf. Bring the soup to a simmer, cover, and cook for about 10 minutes.
3.
Season soup with salt, pepper, paprika, and cayenne pepper.
4.
Puree soup in a blender or with a hand blender.
5.
Stir basil into the soup. To serve, ladle the soup into bowls and sprinkle with grated parmesan cheese.
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