Tomato Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
166
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 519 mg | (13 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 onions
- 2 garlic cloves
- 1 red chili pepper
- 500 grams Tomatoes
- 2 Tbsps chopped Basil
- 1 Tbsp chopped parsley
- 3 Tbsps olive oil
- ½ can pureed Tomatoes (200 grams)
- 600 milliliters Vegetable broth
- 3 Tbsps balsamic vinegar
- salt
- ½ tsp sugar
- Tabasco sauce
- 3 Tbsps Crème fraiche
- also
- Basil
Preparation steps
1.
Peel onions and garlic and chop coarsely. Rinse chile pepper, cut lengthwise, remove the seeds, remove the white ribs and finely chop. Rinse the tomatoes, cut into quarters, remove seeds and chop coarsely.
2.
Heat the olive oil in a large pot. Add onions, chile pepper and garlic and sauté while stirring.
3.
Add pureed and chopped tomatoes and pour in the broth. Add chopped basil, parsley and balsamic vinegar and stir well. Season with 1-2 splashes of Tabasco sauce and salt and sugar to taste. Simmer the soup over medium heat 20-25 minutes, stirring occasionally.
4.
Puree the soup, pass through a sieve, stir in creme fraiche and season to taste again.
5.
To serve, divide the soup among bowls and garnish with basil leaves.
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