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Italian tomato soup

Italian tomato soup

Preparation time:
30 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

1.019
Calories
96 g
Carbohydrates
37 g
Protein
48 g
Fat

Ingredients:

Carrots, carrots (fresh)Carrots, carrots (fresh)2 (120 g)
Olive oilOlive oil 2 Teaspoon
Onion (fresh)Onion (fresh)1 ½ (150 g)
Garlic (fresh)Garlic (fresh)3 ⅜ (10 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) 1 Pinch(s)
Parmesan cheeseParmesan cheese 40 g
Spelt wholemeal breadSpelt wholemeal bread2 ⅝ (140 g)
Vegetable brothVegetable broth 420 ml
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 560 g

Preparation:

Step 1:
Parmesan grate. Chop carrots, onions, garlic and basil. Put the finely chopped garlic in a bowl. Put basil and grated parmesan in a second bowl.
Step 2:
Heat half of the olive oil in a saucepan over medium heat. Sauté carrots and onions in it until onions become translucent. Then add the garlic and fry for about 1-2 minutes.
Step 3:
Add the chopped tomatoes and pour in the vegetable breadh. Then bring to the boil and simmer gently for about 30 minutes, stirring occasionally.
Step 4:
Add the remaining olive oil to the pot and season to taste with salt and pepper. Then puree everything with the hand blender.
Step 5:
Serve the finished soup in a bowl and top with the grated parmesan and basil. Serve together with the wholemeal bread.

Macronutrient distribution:

The recipe Italian tomato soup is composed of the following macronutrients.

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Kitchen utensils needed:

Blender
Blender
Bowl
Bowl
Cutting board
Cutting board
Grater
Grater
Kitchen knife
Kitchen knife
Pot
Pot
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