Depending on the recipe, tomato soup is generally low in calories and high in potassium and vitamins C, K, and A. It is also rich in lycopene, a carotenoid pigment with many reputed health effects related to its antioxidant properties.
The European Food Safety Authority concluded in 2011 that there was insufficient evidence for lycopene having antioxidant effects in humans, particularly in skin, heart function, or vision protection from ultraviolet light. The US Food and Drug Administration has similarly found that there is little scientific evidence that lycopene has an effect on specific forms of cancer, and prohibits manufacturers from making unqualified claims linking lycopene and cancer risk.
This is the ultimate tomato soup recipe and one that I come back to time and again. It’s made with simple ingredients, and layered with fresh flavors that will carry you through any season.
Ingredients:
Soup
Dough – Knuckles
Way of preparation
Soup
Step 1
Put 2 spoons of oil in a pan and heat it well.
Step 2
Add flour and fry it a little (until it turns brown).
Step 3
Remove from the heat, pour in the tomatoes and add a glass of water.
Step 4
When it boils, add salt, pepper and sugar. Cook for 5 minutes.
Dough – Knuckles
Step 1
Beat the egg and add milk, salt and flour.
Step 2
Mix everything well to make it compact.
Step 3
Put a small spoonful into the hot broth.
Step 4
When the cloves float to the surface, the broth is ready.
Step 5
Before serving, you can garnish the soup with fresh parsley.