Tomato Soup With Basil (Potage De Tomate A La)

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Servings: 4 servings Difficulty: Advanced
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Silky smooth tomato basil soup topped with sautéed garden vegetables
Tomato Soup With Basil (Potage De Tomate a La recipe image
Tomato Soup With Basil (Potage De Tomate a La recipe image
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Tomato Soup With Basil (Potage De Tomate A La)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 303.3

Description

This elegant French-style tomato soup offers a velvety texture and rich, savory flavor profile. The base is crafted from roasted plum tomatoes, garlic, and a hint of hot pepper, creating a comforting yet sophisticated broth. It is crowned with a vibrant medley of sautéed fennel, zucchini, mushrooms, and peppers, adding a delightful crunch and fresh aroma. Fresh basil leaves provide the perfect herbal finish. Ideal for a light lunch or a refined dinner starter, this dish balances simplicity with gourmet appeal. The combination of smooth soup and crisp vegetable topping provides a satisfying contrast in every bite.

Directions

  1. Bring a large pot of water to a boil.
  2. Blanch plum tomatoes in boiling water for 1 minute.
  3. Drain tomatoes and rinse under cold water to cool.
  4. Peel off the skins using a small sharp knife.
  5. Cut tomatoes into quarters and remove seeds.
  6. Puree peeled tomatoes in a blender or food processor until smooth.
  7. Heat 2 tablespoons olive oil in a heavy large saucepan over medium-high heat.
  8. Add diced red bell pepper and sauté until almost tender, about 3 minutes.
  9. Stir in minced garlic and tomato paste; cook for 2 minutes.
  10. Mix in tomato puree, thyme, and hot pepper sauce.
  11. Remove from heat, cover, and let stand at room temperature for 2 hours to meld flavors.
  12. Heat remaining 3 tablespoons olive oil in a heavy large skillet over medium heat.
  13. Add diced fennel, zucchini, green pepper, mushrooms, and celery.
  14. Sauté vegetables until crisp-tender, about 8 minutes.
  15. Season vegetable mixture with salt and pepper to taste.
  16. Return soup to heat and bring to a boil.
  17. Season soup with salt and pepper to taste.
  18. Ladle hot soup into bowls.
  19. Top each bowl with the sautéed vegetable mixture.
  20. Garnish with fresh basil leaves and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 303.3kcal
% Daily Value *
Total Fat 20.7g32%
Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 241.2mg11%
Total Carbohydrate 26.1g9%
Dietary Fiber 9.2g37%
Sugars 14.6g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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