Tomato Soup with Sour Cream and Toasts
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
152
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 575 mg | (14 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams ripe Tomatoes (or canned tomatoes)
- 2 onions
- 2 garlic cloves
- 20 grams butter
- 1 tsp rosemary (chopped)
- 1 bay leaf
- 2 Tbsps fresh thyme (chopped)
- 600 milliliters Vegetable broth
- sugar
- salt
- peppers
- Basil (for garnishing)
- 4 tsps Crème fraiche (for serving)
- 1 Tbsp toasted slivered almonds (for garnishing)
- 2 slices Toast
Preparation steps
1.
Halve tomatoes, remove stems and dice. Peel onions and garlic and chop finely. Heat butter in a saucepan and saute onions, garlic and tomatoes for a few minutes. Add rosemary, bay leaf and thyme and mix well, add broth.
2.
Simmer soup, covered, for about 20 minutes on low heat. Remove bay leaf and puree, strain soup through a sieve. Heat soup again and season with sugar, salt and pepper. Toast bread on the grill or in a toaster and cut each slice into 4 triangles.
3.
Pour soup into bowls. Top with dollop of crème fraiche, sprinkle with almonds and few basil leaves. Arrange 2 toast triangles on each soup bowl and serve immediately.
