Tomato Soup with Cheese

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Tomato Soup with Cheese
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
249
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie249 cal.(12 %)
Protein10 g(10 %)
Fat7 g(6 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin K11.8 μg(20 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate66 μg(22 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C32 mg(34 %)
Potassium557 mg(14 %)
Calcium72 mg(7 %)
Magnesium42 mg(14 %)
Iron1.8 mg(12 %)
Iodine16 μg(8 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.8 g
Uric acid38 mg
Cholesterol4 mg
Complete sugar6 g

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)
How healthy are the main ingredients?
TomatoMozzarellaolive oilsaltshallotgarlic clove

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.

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