Creamy Tomato and Red Pepper Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
205
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Vine tomato
- 250 grams Red paprika
- 1 onion
- 1 garlic clove
- 1 small carrot
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 600 milliliters Vegetable broth
- 5 sprigs thyme
- 1 tsp sweet ground paprika
- 1 pinch sugar
- 1 Tbsp white balsamic vinegar
- salt
- cayenne pepper
- 150 grams Whipped cream
- Basil (for garnish)
Preparation steps
1.
Blanch and peel the tomatoes. Remove the core, quarter and dice. Rinse the red bell peppers, remove the ribs and seeds and roughly chop. Peel and dice the onion, garlic and carrot. Sauté the vegetables in the olive oil for about 1-2 minutes. Stir in the tomato paste, vegetable broth and thyme sprigs. Cover and simmer for about 20 minutes. Then remove the thyme sprigs, puree the soup with an immersion blender and strain through a sieve.
2.
Return the soup to the pot and bring to a simmer. Season with sugar, balsamic vinegar, salt and cayenne pepper to taste.
3.
Whip the heavy cream until soft peaks form. Ladle the soup into bowls, top with a dollop of cream and garnish with fresh basil.
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