Thick Tomato Soup
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
386
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 shallots
- 3 garlic cloves
- 800 grams ripe Tomatoes
- 400 grams Ciabatta
- 40 grams butter
- 1 Tbsp Tomato paste
- 100 milliliters dry white wine
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp dried oregano
- 1 handful Basil (for garnish)
Preparation steps
1.
Peel shallots and garlic and finely chop. Rinse tomatoes, remove stalks, blanch in a pot of hot water, drain, rinse with cold water, peel and cut into cubes. Cut crusts from bread and cut into cubes. In a saucepan, heat butter and sauté shallots and garlic for 1-2 minutes until translucent.
2.
Add bread and cook for a few minutes. Add diced tomatoes and tomato paste, cook briefly and then add wine and broth and season with salt, pepper and oregano. Simmer over medium heat for 10-15 minutes and season the soup again to taste. Serve soup in preheated soup bowls garnished with basil.
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