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Tomato soup
79 reviewsUne soupe rapide et délicieuse à préparer uniquement avec des ingrédients du placard
Ingredients
Make sure you have...
Utensil
Thermomix
recipe
Step 1
Épluchez l'oignon et l'ail et placez-les dans le Thermomix. Mélangez 5 sec / vitesse 5. Raclez ensuite les parois du bol.
Step 2
Dans le bol, ajoutez un filet d'huile d'olive (ou une noisette de beurre), et faites revenir pendant 2 min / 120°C / vitesse 1.
Step 3
Ajoutez les tomates, le cube de bouillon et 200 g d'eau / personne dans le bol.
Step 4
Salez, poivrez, ajoutez le basilic et faites cuire 15 min / 100°C / vitesse 1.
Step 5
Après 15 minutes de cuisson, ajoutez la crème et mixez 30 sec/vitesse 10 (avec le gobelet sur le couvercle).
Step 6
Versez la soupe dans les bols ajoutez un peu de crème pour le service. C'est prêt !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 210 cal. |
| Fat | 18 g |
| Carbohydrates | 13 g |
| Protein | 3 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tomato soup" contains 210 Energy, 18 g of Fat, 13 g of Carbohydrates, 3 g of Protein, 4 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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