Name: Tomato cream soup
Prep time: 25 min
Cook time: 35 min
Yield: 2631.5 grams
Ingredients: 1 large unit of onions, raw (150 g); 9 cloves of garlic, raw (27 g); 1 liter of beverages, water, tap, drinking (1000 g); 30 grams of cream, fluid, light (coffee cream or table cream); 1200 grams of tomatoes, red, ripe, raw, year round average; 2 tablespoons of oil, olive (22 g); 5 leaves of basil, fresh (3 g); 100 grams of pepper, sweet, green, raw; 100 grams of carrot, raw

Ingredients

or1 large unit of onions, raw (150 g)

or9 cloves of garlic, raw (27 g)

or1 liter of beverages, water, tap, drinking (1000 g)

or30 grams of cream, fluid, light (coffee cream or table cream)

or1200 grams of tomatoes, red, ripe, raw, year round average

or2 tablespoons of oil, olive (22 g)

or5 leaves of basil, fresh (3 g)

or100 grams of pepper, sweet, green, raw

or100 grams of carrot, raw

Preparation

1. Peel tomatoes and cut them into cubes. 2. Pour olive oil in casserole, let it heat slightly, then place the chopped onion, garlic, carrot, green pepper in and sauté for 15 minutes constantly stirring. Then add tomatoes. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until all veggies are tender. 3.Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender. Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, it may split). 4. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and basil if desired.

Nutritional information

	Per 100 g	Per portion (329 g)	% DRI
Energy	24 kcal	79 kcal	4 %
Fat	1 g	4 g	6 %
Fatty acids, total saturated	0 g	1 g	4 %
Cholesterol	1 mg	2 mg	1 %
Sodium	8 mg	26 mg	1 %
Carbohydrate	3 g	11 g	4 %
Sugars	2 g	6 g
Fiber	1 g	3 g	11 %
Protein	1 g	2 g

Recipes ofVictoria Kolozian

Nutritionist

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Tomato cream soup

Monday, September 17, 2018