Tomato Soup with Pecorino
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 577 mg | (14 %) | ||
| Calcium | 502 mg | (50 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams ripe Tomatoes
- 1 onion
- 2 Tbsps butter
- ½ l Broth
- salt (pepper, a pinch of sugar)
- 1 bunch Basil
- 4 Tbsps Sour cream
- 150 grams pecorino romano
Preparation steps
1.
Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds and stems, chop finely. Peel onion and dice finely. Heat butter in a saucepan and saute onion until soft. Add tomatoes and broth, simmer for 10 minutes on low heat.
2.
Rinse basil, shake dry adn set some leaves aside for garnishing, chop the rest and add to tomato soup.Puree soup with an immersion blender and season with salt, pepper and a little sugar.
3.
Pour soup into bowls and top each bowl with spoonful of creme fraiche. Sprinkle soup with grated Pecorino and garnish with remaining basil leaves. Serve.
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