Tomato Soup with Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams ripe Tomatoes (such as cherry tomatoes)
- 1 onion
- 1 garlic clove
- 1 carrot
- 6 Tbsps olive oil
- 1 tsp sugar
- 2 Tbsps Tomato paste
- 750 milliliters Vegetable broth
- 1 handful Basil
- 4 slices white bread
- 4 Tbsps Soy creamer
- salt
- freshly ground peppers
Preparation steps
Cut the rinsed tomatoes in half. Peel the onion, garlic and carrot and chop. Sweat the onion, garlic and carrot cubes until translucent in a pan in 2 tablespoons of hot oil. Sprinkle with sugar and let caramelize slightly. Sauté the tomato paste briefly, mix in the tomatoes and pour in the broth. Bring to boil, cover and simmer gently for about 15 minutes.
Rinse the basil, shake dry, put some aside for garnish and finely chop the rest. Cut the white bread into cubes and cook until golden brown in the remaining oil for 2-3 minutes while stirring. At the end mix in half the basil and leave to drain on paper towels.
Just before the end of cooking, stir the creamer into the soup and puree with blender. Strain through a fine sieve and depending on the desired consistency, let boil down a little or add broth. Mix in the rest of the basil and season with salt and pepper. To serve, distribute in deep plates and top with croutons. Garnish to taste with basil.
