Tomato Soup
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(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
165
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms Tomatoes
- 1 onion
- 1 garlic clove
- 1 tsp rosemary
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- 1 tsp sugar
- 150 milliliters Red wine
- 1 Tbsp Basil
- 4 Tbsps button Mushroom
- 1 Tbsp butter
Preparation steps
1.
Rinse and quarter the tomatoes. Bring to a boil with 250 ml (approximately 8 ounces) of water, cover, and cook over low heat for 10 minutes.
2.
Peel and finely chop the onion and garlic. Puree the tomato (set aside 4 tablespoons) and pass through a fine strainer. Heat the butter in a saucepan, and sauté the onion, garlic, and rosemary. Sprinkle with the flour, and cook until light brown. Gradually add the tomato puree.
3.
Season to taste with salt, pepper, and sugar. Add the wine and heat.
4.
Clean and slice the mushrooms. Sear over high heat, and season with salt, pepper, and lemon juice.
5.
Top the soup with the mushrooms and reserved tomatoes, and serve.
