Tomato Soup
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
232
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 27.8 μg | (62 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 907 mg | (23 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse tomatoes, remove stems and blanch by dunking tomatoes in boiling water for about 30 seconds then immediately rinsing with cold water. Remove tomato skins and chop flesh.
2.
Peel and dice onions and garlic. Add olive oil to saucepan and fry onions and garlic until soft.
3.
Add chopped and pureed tomatoes and thyme to saucepan. Bring to boil and cook for about 10 minutes at low heat. Season with salt and pepper.
4.
Distribute hot soup into preheated bowls and carefully crack an egg into each. Sprinkle with pepper and serve.
