Tomato Soup with Basil
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
171
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 566 mg | (14 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams ripe Tomatoes (such as cherry tomatoes)
- 1 shallot
- 1 garlic clove
- 1 carrot
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 1 tsp sugar
- 750 milliliters Broth (to taste meat, poultry or vegetable broth)
- 1 sprig Basil
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped Basil
Preparation steps
1.
Rinse tomatoes and cut in half. Rinse and peel shallot, garlic and carrot and chop into cubes. Heat oil in a pan and saute shallots, garlic and carrot cubes. Sprinkle with sugar and let caramelize slightly. Add tomato paste, saute briefly, mix in tomatoes and add the broth. Bring to a boil, lower heat, cover and leave to simmer for about 15 minutes.
2.
Add cream and basil to taste when the soup is nearly cooked. Puree with a blender and pass through a fine sieve. Boil down or add broth to reach desired consistency.
3.
Season with salt and pepper.
4.
To serve, pour into soup bowls and garnish with fresh chopped basil.
