Cream of Tomato Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
228
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 700 grams ripe Tomatoes
- 1 shallot
- 1 garlic clove
- 1 red chili pepper
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 500 milliliters Broth
- 150 milliliters Whipped cream
- 2 Tbsps finely chopped Basil
- salt
- freshly ground peppers
- For serving
- 2 Tbsps acid Whipped cream
- Basil
Preparation steps
1.
For the soup: Rinse tomatoes and cut each into 8 pieces. Peel the shallot and garlic and chop finely. Rinse chile pepper, remove seeds if desired and finely chop. Sauté the shallot and garlic in a pan with hot oil for 1-2 minutes. Add tomato pieces and deglaze with the wine. Add broth and simmer for about 20 minutes over medium heat. Add cream and basil, bring to a boil, mash well and strain through a sieve. Season with salt and pepper and simmer for a few minutes or add broth (depending on the desired consistency).
2.
To serve: Pour the soup into bowls and garnish each serving with a dollop of sour cream and some basil leaves.
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