Tomato Bisque with Basil
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
179
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 179 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 2 cloves garlic cloves (minced)
- 1 small onion (finely chopped)
- 1 small carrot (peeled and finely diced)
- ½ tsp dried Basil
- 1 Tbsp tomato puree
- 5 cups Vine Tomatoes (cored, seeded, and roughly chopped)
- 4 cups vegetable stock
- ½ cup double cream
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 170°C(150° fan)|325F|gas 3.
2.
Heat the olive oil in an ovenproof casserole dish set over a medium heat until hot. Add the garlic, onion, carrot, and a little salt.
3.
Cook for 4-5 minutes, stirring occasionally, until softened. Stir through the dried herbs and diced tomatoes.
4.
Move the vegetables to the oven to roast for 1 hour until very soft.
5.
Remove from the oven and stir through the tomato puree, and then the stock. Cook over a moderate heat until simmering.
6.
Blend with an immersion blender until smooth. Return the soup to a simmer and stir through the cream.
7.
Adjust the seasoning to taste and ladle into bowls. Garnish with basil leaves before serving.
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