Easy French Tomato Soup Recipe

Easy French tomato soup recipe. This is a very easy and tasty traditional French soup made only from fresh vegetables. Would you like to prepare roasted tomato soup?

Easy Roasted French Tomato-Basil Soup Recipe

makes 6-8 servings

Ingredients: 3 pounds (1.44 kg) ripe plum tomatoes, halved lengthwise, 1/4 cup(60 ml) plus 2 tablespoons (30 ml) olive oil, 1 tablespoon (15 ml) kosher salt, 1½ teaspoons (8 ml) freshly ground black pepper, 2 cups (500 ml) chopped yellow onion, 6 garlic cloves, peeled and minced, 2 tablespoons (30 ml) unsalted butter, 1/4 teaspoon (1 ml)  crushed red pepper flakes, 28 oz (840 ml) can plum tomatoes, undrained, 4 cups (1 L) fresh basil leaves, chopped, 1 teaspoon (5 ml) chopped fresh thyme leaves, 4 cups (1 L) chicken stock or water

Instructions: Preheat the oven to 400º F (200º C). In a medium mixing bowl, combine fresh plum tomatoes, 1/4 cup (60 ml) olive oil, salt, and black pepper. Toss well, then spread the tomato mixture in one layer on a baking sheet. Roast in the preheated oven for about 45 minutes.

Heat remaining olive oil in 8-quart (8 L) stockpot over medium heat. Add onions, garlic, butter, and red pepper flakes. Sauté, stirring occasionally, until onions start browning, for about 10 minutes.

Stir in undrained canned tomatoes, fresh basil, thyme, then pour in chicken stock or water. Mix well. Add oven-roasted tomatoes and bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer uncovered for 40 minutes or so.

Remove the tomato soup from the heat and allow cooling. Pour into a food processor. Process until smooth. Season to taste with salt and black pepper. Ladle into soup bowls. Serve hot or cold.

Easy French Tomato Soup Recipe

You may also like Slow Cooker Traditional Chicken Soup or Easy Hot Potato Salad

Ingredients

• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 1 stalk celery, diced
• 1 carrot, diced
• 5 tomatoes, diced
• zest of 1 orange
• freshly squeezed juice of 1 orange
• 3¹⁄³ oz( 100 g) quinoa
• 1½ quart(1½ L) vegetable broth
• chopped basil leaves
• coarse salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• olive oil

Method