Easy French Tomato Soup Recipe2021-01-11
- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Trans Fat0 g
Unsaturated Fat1.5 g
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
- 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
In a large saucepan heat olive oil over medium heat. Add chopped onion and sautè for a few minutes.
Add garlic, carrots, and celery and cook over medium-high heat for another 3-4 minutes. Pour in vegetable broth, tomatoes, and quinoa, stirring well.
Sprinkle with chopped basil leaves.
Bring to a boil then reduce heat to low and simmer for 20 minutes or until quinoa is cooked. Serve French tomato soup hot with a few basil leaves or chopped green onions.