Eat Recipes |
Fresh Tomato Soup |
| 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. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| 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 |