Gastronomixs

Tomato soup

A purée soup thickened with tomato flesh.

Recipe makes 5 litres/20 portions.

Tomato soup

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Ingredients

2500

g

tomatoes, either fresh ripe tomatoes or top quality tinned peeled tomatoes

250

g

onion

250

g

carrot

5

cloves

garlic

150

g

butter

5

sprigs

parsley

5

sprigs

thyme

3

 

bay leaves

200

g

tomato purée

3.5

litres water

 

 

salt

 

 

pepper

Preparation method

  • Rinse and chop the tomatoes into large chunks.
  • Finely chop the onion, peel the carrot, and chop into large chunks.
  • Tie the parsley, thyme, and bay leaves together with butcher’s twine (bouquet garni).
  • Melt the butter in a large pan.
  • Gently fry the onion, carrot, and garlic in the butter.
  • Add the tomato purée and continue to fry briefly.
  • Add the chopped tomatoes and bouquet garni and fry briefly again.
  • Add the water and allow the mixture to cook thoroughly in 20 minutes.
  • Remove the bouquet garni.
  • Blend the mixture in a food processor or with a hand-held blender until the soup has a smooth consistency.
  • Pour the soup through a fine-meshed conical sieve.
  • Season to taste with salt and pepper.
  • Cool down to 4°C as quickly as possible. Heat the required amount just before serving.

Serving suggestions

  • Variation tip: use a combination of tomato varieties.
  • Variation tip: use a combination of herb varieties in the bouquet garni you already have.
  • Variation tip: use a vegetable, chicken, pork, or beef stock instead of water.
  • Variation tip: use roasted tomatoes for a wonderful flavour accent.
  • Variation tip: use suitable spices, such as saffron or star anise.
  • Variation tip: use roasted garlic or confited garlic instead of fresh garlic.

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