Tomato Soup with Cheese
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
406
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 978 mg | (24 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- for the soup
- 800 grams Tomatoes
- 2 floury potatoes
- 1 tsp olive oil
- 2 stalks Celery
- 1 onion
- ½ bunch parsley
- 2 sprigs Basil
- salt
- peppers
- for the herb quark
- 250 grams Quark
- 4 Tbsps Whipped cream
- 1 bunch mixed Fresh herbs
- 1 garlic clove
- for serving
- 1 Baguette
Preparation steps
1.
Blanch the tomatoes in hot water. Rinse with cold water, peel, quarter, remove the seeds and coarsely chop. Peel and coarsely chop the potatoes. Rinse celery, cut off the ends and slice. Peel and finely chop the onion. Saute the onion in oil. Add the potatoes and celery and saute. Deglaze with 0.25 liters (approximately 1 cup) water. Add the tomatoes and bring to a boil. Simmer over low heat for 20 minutes. Finely chop the parsley and mix into the soup. Season with salt and pepper. Garnish with basil leaves.
2.
Mix the quark with the cream. Peel and press the garlic. Finely chop the herbs. Mix everything together and season with salt and pepper. Serve with the soup.
