Tomato Soup with Cheese Toast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 747 mg | (75 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the soup
- 1 kilogram Tomatoes
- 2 Tbsps olive oil
- 2 scallions
- 1 garlic clove
- 1 Pepperoncini
- 2 Tbsps Tomato paste
- 1 pinch sugar
- 500 milliliters Vegetable broth (Instant)
- 5 Tbsps Red wine
- ½ tsp oregano
- salt
- freshly ground peppers
- For the cheese toast
- 4 slices Toast
- 4 Goat cheese (about 1 cm slices of goat cheese log)
Preparation steps
For the soup, blanch tomatoes in a pot of boiling water for a few seconds, rinse with cold water, peel and cut into quarters. Rinse pepperoncini, cut in half lengthwise, remove seeds and chop coarsely.
Rinse scallions, trim and cut white and light green portions into small pieces. Set aside green portion of scallions. Peel garlic and chop finely. Heat olive oil in a pan and saute white portion of scallions with garlic until soft. Add tomatoes and pepperoncini and saute 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 about 15 minutes.
Meanwhile, cut large circles from toast, cover with a slice goat cheese and place prepared goat cheese on a baking sheet. Bake in preheated oven 220°C (approximately 425°F) until golden brown.
Puree soup with an immersion blender. Pour through a sieve and season to taste. Place soup in deep plates or soup bowls and garnish with reserved scallion greens. Serve with goat cheese toast.
