Tomato Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the soup
- 1 kilogram ripe Tomatoes
- 2 Tbsps olive oil
- 1 onion
- 1 garlic clove
- 1 Red Pepperoncini
- 2 Tbsps Tomato paste
- 1 pinch sugar
- 500 milliliters Vegetable broth (Instant)
- 5 Tbsps Red wine
- ½ tsp dried oregano
- salt
- freshly ground peppers
- For the croutons
- 4 slices Baguette
- 2 Tbsps grated Parmesan
- 1 garlic clove
- olive oil
Preparation steps
For the soup, blanch tomatoes for a few seconds in a pot of boiling water, drain, rinse with cold water, peel and cut into quarters. Rinse pepperoncini, cut lengthwise, remove seeds and chop coarsely.
Peel onion and chop. Peel garlic and chop finely. Heat olive oil in a pot and saute onion until translucent. Then add tomatoes and pepperoncini to the pot and fry while stirring for about 5 minutes. Stir in tomato paste and sugar, add red wine and broth and season with a little salt, pepper and oregano. Simmer for approximately 15 minutes.
For the croutons, rub slices of baguette with garlic, sprinkle with Parmesan and drizzle with olive oil. Cook under a preheated oven broiler, watching carefully and cut into cubes.
Puree the soup and season to taste. Transfer to deep plates and serve garnished with cheese croutons.
