Cherry Tomato Soup
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
146
calories
Calories
Healthy, because
Even smarter
Nutritional values
This soup is easy to prepare, beautiful, and thanks to the concentration of tomatoes, high in vitamins such as vitamin C and potassium.
This hearty dish is still light enough to serve for a spring or summertime lunch.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 521 mg | (13 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 tsp sugar
- 21 ozs ripe Cherry tomatoes (quartered)
- 2 Tbsps Tomato paste
- 3 ½ cups vegetable stock
- salt
- peppers
- 4 Tbsps Crème fraiche
- To garnish
- Basil
Preparation steps
1.
Heat the oil in a large pan and gently cook the shallots and garlic until softened. Sprinkle with the sugar and caramelise slightly.
2.
Add the tomatoes and cook for 5 minutes. Add the tomato paste and stock, bring to a boil, cover and simmer for 15 minutes.
3.
Coarsely mash or puree the soup and season with salt and pepper.
4.
Pour into serving bowls and drizzle over the creme fraiche in heart shapes. Serve garnished with basil.
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