Recipes ofVictoria Kolozian


I help people to eat and live healthier.


Tomato cream soup

Monday, September 17, 2018
Total time
35 minutes
Preparation time
25 minutes
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
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 gPer portion (329 g)% DRI
Energy24 kcal79 kcal4 %
Fat1 g4 g6 %
Fatty acids, total saturated0 g1 g4 %
Cholesterol1 mg2 mg1 %
Sodium8 mg26 mg1 %
Carbohydrate3 g11 g4 %
Sugars2 g6 gremove
Fiber1 g3 g11 %
Protein1 g2 gremove