Best No Soup For You French Tomato Soup Recipes

Fresh Tomato Velouté Soup image

Provided by Audrey

Categories Appetizers

Time 20m

Yield 4-6 people

Number Of Ingredients 2

1 tbsp (20g) unsalted butter1 onion, peeled and roughly chopped3 garlic cloves, peeled and roughly chopped4 cups (800g) ripe tomatoes, diced½ tsp freshly ground black pepper4 cloves¼ tsp cayenne pepper (optional)¼ tsp hot pepper flakes (optional)2 cups (500ml) stock (vegetable or chicken)2 tbsp(40g) unsalted butter2 tbsp all-purpose flour½ tsp salt, or to taste1 tbsp honey, or to taste
Crème fraiche or heavy cream, for serving

Steps:

Step 1 - In heavy bottom pot, over medium heat, melt 1 tablespoon of butter. When the butter is foaming, add the onion and garlic. Cook for about 3 minutes, stirring occasionally, until the onion is translucent but not caramelized yet. Add the diced tomatoes, black pepper, cloves, cayenne pepper (optional), hot pepper flakes (optional) and stock (vegetable or chicken). Stir and bring to a gentle boil. Cover with a lid, turn the heat to medium-low and gently boil for 20 minutes.
Step 2 - After 20 minutes, purée the soup until smooth, using a food mill, immersion hand blender or working in batches using a regular blender. Transfer the soup to a large bowl and set aside.
Step 3 - Rinse and dry your heavy bottom pot and place it back onto the stove top, over medium heat. Melt 2 tablespoons of butter. Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms (a roux) that leaves the edges of the pan clean. Switch to a whisk, and start adding the soup, one cup at a time, and whisking well between each addition to avoid any lumps.
Step 4 - Once all the soup is back into the pot and smooth, season with salt and stir in 1 tablespoon of honey. Taste and adjust seasoning if needed, with more salt and/or honey.
For serving, pour the soup into bowls and top with a dollop of crème fraiche or heavy cream.
Optional: Garnish with fresh herbs (ie. parsley or basil) or micro-greens (as pictured).

Nutrition Facts : Calories 200, Fat 20 grams

Provençal Tomato and Basil Soup image

Provided by Martha Rose Shulman

Time 1h

Yield Serves four

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 small onion, chopped
4 to 6 garlic cloves (to taste), minced
Salt to taste
2 pounds tomatoes, cored and diced, or 1 28-ounce can chopped tomatoes with juice
Pinch of sugar
2 large sprigs basil, or about 16 leaves, plus 2 tablespoons slivered basil for garnish
1 quart water
1 Parmesan rind (optional)
Freshly ground pepper to taste
1/4 cup rice or tapioca
Garlic croutons (thin slices of baguette, lightly toasted and rubbed with a cut garlic clove)
Grated or shaved Parmesan

Steps:

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
Add the water, Parmesan rind and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.