Tomato Soup
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(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
267
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 scallion
- 1 carrot
- 1 onion (chopped)
- 3 Beefsteak tomato (400 grams, diced)
- 4 Tbsps butter
- 1 Tbsp sugar
- ½ Tbsp Tomato paste
- ¾ l Vegetable broth
- 2 Tbsps Whipped cream
- salt
- Black pepper
- 1 generous pinch cayenne pepper
- sugar
- 2 Tbsps Crème fraiche
- 2 slices Toast
Preparation steps
1.
Rinse scallion and cut into rings.
2.
Peel carrot and cut into slices.
3.
Sauté scallion, carrot and onions in 2 tablespoons of butter. Add sugar and tomato paste and cook briefly while stirring. Add tomatoes and pour in the broth. Simmer for about 20 minutes.
4.
Press the soup through a sieve.
5.
Mix 1 tablespoon whipping cream and creme fraiche together and season with salt and pepper.
6.
Cut out shapes (stars or moons) from the bread slices with a cookie cutter and fry until golden brown in a large frying pan in 2 tablespoons butter.
7.
Distribute soup on 4 plates, top each with a few drops of cream and pull in a star pattern. Put croutons on the soup and serve hot.
