Tomato Soup
with balsamic crème fraîche
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
214
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 214 kcal | (10 %) | ||
| Protein | 3.6 g | (4 %) | ||
| Fat | 18.1 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Tomatoes
- 1 onion
- 1 Tbsp olive oil
- 1 garlic clove
- 2 tsps fresh oregano
- 1 Tbsp Tomato paste
- 1 jar vegetable stock (400 ml)
- salt
- freshly ground pepper
- 150 grams Cherry tomatoes
- 150 grams Crème fraiche
- 1 Tbsp Balsamic glaze
Preparation steps
1.
Carve the tomatoes and blanch in boiling water for 1-2 minutes. Rinse in cold water and drain well. Peel the tomatoes and chop into small pieces.
2.
Peel and dice the onion. Heat the olive oil in a large pot. Saute the onion until soft. Peel and press the garlic into the pot. Add the oregano and tomato paste. Stir well. Add the tomatoes and vegetable stock. Cover and simmer for about 15 minutes. Season with salt and pepper.
3.
Rinse the cherry tomatoes and cut in half. Mix the creme fraiche with the balsamic cream. Add the cherry tomatoes into the soup. Serve with freshly ground pepper and a splash of balsamic creme fraiche.
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