Frische Tomatensuppe (Fresh Tomato Soup)

1. Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt.

2. Simmer uncovered 30 minutes.

3. Strain to remove tomato skins and seeds.

4. Adjust seasonings.

5. Garnish with spoonfuls of yogurt.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	11.0643 g
Protein	35.9884 g
Carbohydrates	58.4465 g
Energy	452.7098 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1154 g
Water	1484.6029 g
Aspartic acid	1.6689 g
Calcium, Ca	323.7539 mg
Lutein + zeaxanthin	1122.8247 g
Fiber, total dietary	13.4086 g
Carotene, beta	3653.9647 g
Niacin	16.608 mg
Vitamin A, RAE	370.5962 g
Arginine	0.4802 g
Riboflavin	0.6515 mg
Tocopherol, beta	0.0738 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0506 g
Glutamic acid	4.8299 g
Sodium, Na	3290.2627 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3981 g
Total lipid (fat)	11.0643 g
Manganese, Mn	2.2532 mg
Fructose	13.3488 g
Proline	0.6655 g
Fatty acids, total saturated 16:0	2.4868 g
Fatty acids, total saturated 8:0	0.052 g
Sucrose	1.6833 g
Choline, total	135.3814 mg
Sugars, total	36.4773 g
Serine	0.5247 g
Fatty acids, total saturated 10:0	0.1141 g
Fatty acids, total saturated 18:0	0.7632 g
Vitamin B-6	1.0068 mg
Selenium, Se	16.2205 g
Ash	15.3156 g
Vitamin D	2.45 IU
Fatty acids, total saturated 18:1 undifferentiated	3.1521 g
Pantothenic acid	1.7207 mg
Phenylalanine	0.5076 g
Copper, Cu	1.1029 mg
Betaine	1.079 mg
Thiamin	0.4362 mg
Retinol	33.075 g
Methionine	0.1808 g
Iron, Fe	5.1308 mg
Carbohydrate, by difference	58.4465 g
Phosphorus, P	672.0908 mg
Folate, total	195.193 g
Tocopherol, gamma	1.0072 mg
Fatty acids, total saturated 4:0	0.1176 g
Lycopene	23591.095 g
Alanine	0.4543 g
Cholesterol	20.965 mg
Valine	0.5531 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.778 g
Glycine	0.3147 g
Carotene, alpha	750.089 g
Glucose (dextrose)	13.5545 g
Fatty acids, total saturated 14:0	0.478 g
Zinc, Zn	3.4517 mg
Isoleucine	0.4169 g
Maltose	0.0448 g
Fatty acids, total saturated 12:0	0.1365 g
Fatty acids, total polyunsaturated	1.9448 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.7002 g
Tocotrienol, alpha	0.1491 mg
Vitamin A, IU	6829.8181 IU
Folate, DFE	195.193 g
Tryptophan	0.1025 g
Vitamin C, total ascorbic acid	119.126 mg
Phytosterols	80.029 mg
Galactose	0.3093 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0809 g
Starch	0.0352 g
Tyrosine	0.3596 g
Vitamin B-12	1.4612 g
Vitamin K (phylloquinone)	82.5363 g
Fatty acids, total saturated	4.4549 g
Histidine	0.2512 g
Fatty acids, total monounsaturated	3.7481 g
Threonine	0.4429 g
Folate, food	195.193 g
Vitamin D (D2 + D3)	0.1225 g
Cryptoxanthin, beta	0.347 g
Vitamin D3 (cholecalciferol)	0.1225 g
Vitamin E (alpha-tocopherol)	5.0114 mg
Magnesium, Mg	136.9859 mg
Lysine	0.6833 g
Potassium, K	3366.9196 mg
Cystine	0.1229 g
Fluoride, F	36.1906 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Yogurt	0.5 cup	74.725	5.7085	3.9812
Salt	0.5 teaspoon	0	0	0
Onion	1	64	14.944	0.16
Tomato	6	132.84	28.7082	1.476
Celery	1 stalk	10.24	1.9008	0.1088
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Tomato paste	1 tablespoon	13.12	3.0256	0.0752
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
chicken broth	2 cups	156.24	3.78	5.2416