Tomato Soup with Cheese
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
249
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 557 mg | (14 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Orecchiette pasta
- salt
- 2 shallots
- 4 garlic cloves
- 2 Tbsps olive oil
- 600 grams whole Tomatoes (canned)
- 250 milliliters dry Red wine
- 200 milliliters Broth
- freshly ground peppers
- 150 grams Mozzarella
- Basil (for the garnish)
Preparation steps
1.
Cook the pasta in salted water according to package specification until al dente. Then rinse under cold water and drain.
2.
Peel and finely chop the shallots and garlic. Sauté in some olive oil until soft. Add the canned tomatoes, including the juice, and allow to simmer briefly before pouring on the red wine. Pour in a little vegetable broth and simmer over low heat for 15 minutes. Season with salt and pepper and then purée the soup.
Thin with a little more broth if needed.
3.
Cut the mozzarella into small cubes.
4.
Pour the soup into four bowls and place the mozzarella and the pasta on top.
Serve garnished with fresh basil and alongside a herb bread if desired.
