Tomato Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
134
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 134 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,050 mg | (26 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms ripe Beefsteak tomato
- 1 carrot
- 1 stalk Celery
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 2 sprigs thyme
- 3 Tbsps Tomato paste
- 600 milliliters Vegetable broth
- salt
- 1 tsp sugar
- 2 Tbsps dark balsamic vinegar
Preparation steps
1.
Place the tomatoes into boiling water. After 1-2 minutes, drain, and allow to cool briefly. Remove stem, quarter and scrape out the seeds. Peel the carrot and cut into small cubes. Rinse, trim and cut the celery into small cubes. Peel the shallot and garlic, chop finely and sweat until translucent in a pan of hot oil. Add the carrot and celery and sauté briefly. Stir in the tomato paste and saute briefly. Add the tomatoes and the thyme sprigs and fill pan with the broth. Simmer for 25-30 minutes over medium heat. Remove the thyme from the soup. Then puree soup with a hand blender. Season with salt, sugar and 1-2 tablespoons balsamic vinegar.
2.
Transfer to bowls and serve drizzled with a little vinegar. Serve with a fresh baguette.
