Tomato Soup
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
131
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 131 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 577 mg | (14 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 lg can peeled Tomatoes (850 grams)
- 1 Tbsp vegetable oil
- 1 Tbsp Tomato paste
- ½ l Vegetable broth
- salt
- peppers
- sugar
- 1 garlic clove
- 2 slices Toast
- 1 Tbsp butter
- ½ tsp herbes de Provence
- rosemary
Preparation steps
1.
Peel onion and cut into small cubes. Drain tomatoes, reserving juice and cut into small pieces. Heat oil and sauté onions until translucent. Stir in tomato paste and continue to sauté. Add tomato pieces and sauté briefly. Add broth and reserved tomato juice. Bring to a boil, reduce heat, and simmer for 20 minutes. Season with salt, pepper, and sugar to taste.
2.
Meanwhile, peel garlic and finely mince. Cut the bread into cubes. Melt butter in a pan. Add bread, herbs, and garlic. Sauté until the bread toasts to a golden brown. Lightly salt and remove from the pan. Puree soup with the blender and return to a simmer. To serve, ladle the soup into warmed bowls and sprinkle with croutons. Top with minced rosemary if desired.
