Tomato Soup - BeeaaB - SaharDiet

Name: Tomato Soup
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: Tomatoes, red, ripe, cooked 298 gr; Onions, cooked 280 gr; Garlic, 35 gr; Oil, olive, salad or cooking 4 Tbsp (24 gr); Spices, thyme, dried 0.5 tsp (0.5 gr); Spices, pepper, black 0.5 tsp (1 gr); Salt, table 1 tsp (4 gr); Soup, stock, chicken, home-prepared 1 Glass (152 gr); Spices, pepper, red or cayenne 0.5 tsp (1 gr)

Cooking time in 40 minutes

Servings 4 Person

Point: 14

BeeaaB

Scented and colorful tomato soup, warm and light for cold winter nights

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Tomato Soup and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

Carbohydrate

Protein

Threonine

Isoleucine

Leucine

Lysine

Valine

Tryptophan

Histidine

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

14%

SFA

Cholesterol

1% >

Fiber

Water

Total Sugar

Vitamins

vitamin c

19%

Thiamine vitamin b1

Riboflavin vitamin b2

Niacin vitamin b3

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

22%

Folate vitamin b9

Choline

vitamin a

vitamin k

vitamin e

Minerals

Calcium

Iron

14%

Magnesium

Sodium

30%

Zinc

Selenium

Potassium

11%

Phosphorus

10%

Manganese

17%

Copper

18%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Tomatoes, red, ripe, cooked298 gr

Onions, cooked280 gr

Garlic,35 gr

Oil, olive, salad or cooking4 Tbsp (24 gr)

Spices, thyme, dried0.5 tsp (0.5 gr)

Spices, pepper, black0.5 tsp (1 gr)

Salt, table1 tsp (4 gr)

Soup, stock, chicken, home-prepared1 Glass (152 gr)

Spices, pepper, red or cayenne0.5 tsp (1 gr)

material preparation

First, we set the temperature of the oven to 240 degrees Celsius. Then we cut 320 grams (4 medium sized) tomatoes and 300 grams (3 medium sized) onions into four parts and place them in a suitable container. Then we take a clove of garlic (35 grams) and make a horizontal cut from its head, so that the cloves can be seen. We remove most of the paper skin around the garlic. Only enough skin should be left so that the pods do not separate. The skin that remains prevents the cloves from burning. Then we place the garlic next to the tomatoes and onions and add 4 tablespoons (24 grams) of olive oil, half a teaspoon (0.5 grams) of thyme, half a teaspoon (1 gram) of black pepper, and 1 teaspoon (4 grams) of salt.

cooking

We put the vegetable container in the oven on the grill mode for 25 minutes. Grilling the garlic at a high temperature causes the garlic to caramelize, resulting in a sweeter and milder taste that goes well with any taste. After the vegetables are cooked, we first peel the garlic, this is easier to do when the garlic is hot. Then we put the cooked vegetables in a suitable container and add 1 cup g) add chicken extract and puree it with an electric meat grinder or mixer. Then put it on low heat for 10 minutes. Then add half a teaspoon (1 gram) of red pepper to it and serve it in a suitable dish.