Tomato Soup Recipe
Ingredients
| Tomatoes | 1⁄2 Kilogram | |
| Carrot | 1 Medium | |
| White pepper | To Taste | |
| Cloves | 2 | |
| Pepper | 1 1⁄2 Teaspoon | |
| Bread slice | 2 , fried (For Serving) | |
| Sugar | 2 Teaspoon | |
| Water | 4 Cup (64 tbs) | |
| Onion | 1 | |
| Cinnamon | 19⁄100 Inch | |
| Butter | 30 Gram | |
| Cochineal color | 30 Gram | |
| Corn flour | 2 1⁄2 Teaspoon | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 619 Calories from Fat 243
% Daily Value*
Total Fat 28 g42.5%
Saturated Fat 16.1 g80.3%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 826.2 mg34.4%
Total Carbohydrates 87 g29%
Dietary Fiber 12.5 g50.1%
Sugars 32.5 g
Protein 12 g23.3%
Vitamin A 302.2% Vitamin C 129.9%
Calcium 15.9% Iron 20%
*Based on a 2000 Calorie diet
Directions
1 In a pan, add in the whole tomatoes, whole spices along with water.
2 Gently simmer for 45 minutes.
3 Rub through a wire sieve.
4 Return to the pan and cook.
5 In a small bowl, blend the cornflour with stock or water.
6 Stir into the soup and gently boil for about 8 minutes.
7 Add in sugar, salt and pepper.
SERVING
8 Serve hot in individual soup bowls with croutons floating on each serving
Chef
