The soup is made from one hundred percent of this tomato is rarely known in Indonesia. But in neighboring countries, this soup is very popular. Generally they enjoyed the soup in warm conditions. No wonder if this much-loved dish in the winter.
Here are 5 benefits of tomato soup that you can feel, as reported vivalife.
1. Weight loss
One of the benefits of the tomato soup is to help weight loss. Many people who undergo diet programs, consuming tomato soup as a dinner menu. In addition to having a low-calorie, tomato soup can burn fat in the body.
2. Cancer drug
Rich in lycopene and carotenoids. These are two antioxidants that can fight free radicals, avoid cancer. Diligent eating tomato soup, help avoid one of the breast, colon, and prostate.
3. Control your cholesterol
Tomatoes are one of the vegetables that can control bad cholesterol in the body. Eating tomato soup with heart-protective.
4. Detoxifying cigarette
Not everyone can stop smoking. If you are one of them, you can neutralize the toxins that enter the body with a hot bowl of tomato soup every day. Chlorogenic and coumaric acid in tomatoes believed to cure health problems caused by smoking.
5. Good for the skin
Vitamin A in tomatoes makes skin look naturally radiant and flawless. If you want to fight pimples and black spots, you can put it down with this sour soup. Not only to get glowing skin, has this soup also strengthened bones and teeth as vitamin K contain in tomato.
Tomato Soup RecipeI bet you didn't know it was so easy to make your own tomato soup – this basic recipe won't take more than 45 minutes, depending on how fast you chop ^_^
The Ingredient :
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 Tbs. all-purpose flour
3 cups lower-salt chicken broth
28-oz. can whole peeled plum tomatoes, puréed (include the juice)
1-1/2 tsp. sugar
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three.
Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.
In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.
Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.
Make Ahead Tips
This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.
To add a creamy touch, try one of these garnishes:
Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
nutrition information (per serving):
Calories (kcal): 110; Fat (g): fat g 5; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 430; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 2;
Various The Tomato Juice Recipes Delicious And Healthy
Mix tomato juice apple
- 4 red apples
- 450 grams of carrots
- 4 fresh tomatoes
- Ice cubes as needed
How to make:
- Wash all ingredients and then cut into small to be easily destroyed.
- Put it in a glass blender, puree.
- Pour into a glass and add ice cubes that you made tomato juice fresh.
- This recipe is perfect for those of you who are on a diet because it contains minerals and vitamins play an important role in helping you lose weight.
honey and tomato fruit
- 2 ripe tomatoes
- 1 tablespoon lemon juice
- 1 stalk celery, cut into pieces
- Enough water
How to prepare:
- Wash the tomatoes until clean.
- Pour the boiling water, wait 2 minutes and then peeled and cut into rough pieces.
- Enter together celery and lemon juice in a blender, add enough water and process until smooth.
- Strain and pour into serving glasses.
- Add honey if you want to taste sweeter.
- Add ice cubes if you want served immediately or store in the refrigerator a few moments.