Creamy Tomato Soup with Croutons
(2 votes)
(2 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 scallion
- 1 carrot
- 1 onion (chopped)
- 3 Beefsteak tomato (About 400 grams, diced)
- 4 Tbsps butter
- 1 Tbsp sugar
- 1 Tbsp Tomato paste
- ¾ l Vegetable broth
- 150 milliliters Whipped cream
- salt
- cayenne pepper
- sugar
- 2 Tbsps Crème fraiche
- 3 slices Toast
Preparation steps
1.
Rinse scallions and cut into rings.
2.
Peel carrot and cut into slices.
3.
Heat 2 tablespoons of butter in a pot, add sugar, mix, fry scallions, carrot and onions, add tomato puree, stir and add tomatoes and broth. Simmer for approximately 20 minutes.
4.
Strain soup through a sieve back into a pot.
5.
Boil 100 ml (approximately 3 1/2 ounces) cream and creme fraiche in a small pot and season with salt and pepper.
6.
Remove crust from bread, dice and fry in a large frying pan with 2 tablespoons butter until golden brown.
7.
To serve, distribute soup between four deep plates, place a few drops of cream mixture on top of the soup and pull with a spoon to form a pattern. Sprinkle croutons on the soup and serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
