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Fresh Tomato Soup |
| Yield: 4 servings |
Ingridients:
6 each tomatoe, medium
1 each onion, chopped
1 each celery, stalk, chopped
2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon basil, dried
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 cup yogurt |
Preparation:
Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. |
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|
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|
|
| Proximates |
|
|
| Water |
g |
329.83 |
| Energy |
kcal |
60 |
| Protein |
g |
3.84 |
| Total lipid (fat) |
g |
1.51 |
| Ash |
g |
4.22 |
| Carbohydrate, by difference |
g |
9.3 |
| Fiber, total dietary |
g |
2.1 |
| Minerals |
|
|
| Calcium, Ca |
mg |
66 |
| Iron, Fe |
mg |
1.04 |
| Magnesium, Mg |
mg |
23 |
| Phosphorus, P |
mg |
94 |
| Potassium, K |
mg |
499 |
| Sodium, Na |
mg |
841 |
| Zinc, Zn |
mg |
0.52 |
| Copper, Cu |
mg |
0.144 |
| Manganese, Mn |
mg |
0.211 |
| Selenium, Se |
mcg |
1.5 |
| Vitamins |
|
|
| Vitamin C |
mg |
30 |
| Thiamin |
mg |
0.108 |
| Riboflavin |
mg |
0.126 |
| Niacin |
mg |
1.314 |
| Pantothenic acid |
mg |
0.517 |
| Vitamin B-6 |
mg |
0.157 |
| Folate |
mcg |
57 |
| Vitamin B-12 |
mcg |
0.13 |
| Vitamin A, IU |
IU |
2659 |
| Vitamin E |
mg_ATE |
0.25 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
0.73 |
| Fatty acids, total monounsaturated |
g |
0.389 |
| Fatty acids, total polyunsaturated |
g |
0.227 |
| Cholesterol |
mg |
4 |
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