Tomato Soup
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
125
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 125 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram ripe Tomatoes
- 2 Tbsps olive oil
- 2 shallots
- 1 garlic clove
- 1 Red Pepperoncini
- 2 Tbsps Tomato paste
- 1 pinch sugar
- 400 milliliters Vegetable broth (Instant)
- 5 Tbsps Red wine
- 1 tsp dried oregano
- salt
- freshly ground peppers
- 2 Tbsps small Caper (for garnish)
- 2 Tbsps finely chopped, black Olives (for garnish)
Preparation steps
1.
Blanch tomatoes in a pot of boiling water for a few seconds, drain rinse with cold water, drain again, peel and cut into quarters. Rinse peperoncini, cut lengthwise, remove seeds and chop coarsely.
2.
Peel shallots and garlic and chop finely. Heat olive oil in a pan and saute shallots and garlic until translucent. Add tomatoes and peperoncini to the pan and saute for about 5 minutes. Stir in tomato paste and sugar, add red wine and broth and season with a little salt, pepper and oregano. Simmer for about 20 minutes. Puree soup with an immersion blender, pour through a sieve and season to taste. Immediately serve in bowls or glasses and garnish with capers and olives.
