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Tomato Soup
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
209
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 kilogram ripe Tomatoes
- 1 Tbsp Tomato paste
- 1 onion
- 2 Tbsps olive oil
- 500 milliliters vegetable stock
- 150 grams Whipped cream
- salt
- freshly ground peppers
- Basil (for garnish)
Preparation steps
1.
Peel and finely dice the onion. Rinse and chop the tomatoes. Heat the oil in a pan and saute the onion until soft. Stir in the tomato paste. Add the tomatoes and saute. Stir in the broth. Season with salt and pepper. Simmer for approximately 20 minutes.
2.
Strain the soup through a sieve and pour back into the pot. Heat and season to taste. Whip the cream. Divide the soup into bowls and place a dollop of cream on each. Serve garnished with basil.
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