This Potage De Tomate A La Basilic is a celebration of summer harvest flavors, blending sweet plum tomatoes into a rich, velvety base infused with aromatic thyme and a hint of heat. Unlike standard purées, this soup is elevated by a generous topping of crisp-tender sautéed vegetables, including fennel, zucchini, mushrooms, and bell peppers, which add delightful texture and depth. The bright, herbal notes of fresh basil cut through the richness, making it a perfect balance of comfort and freshness. Ideal for a light yet satisfying dinner or as a warming starter, this vegan dish brings the essence of the Mediterranean to your table with every spoonful.
Potage De Tomate A La Basilic
Description
This Potage De Tomate A La Basilic is a celebration of summer harvest flavors, blending sweet plum tomatoes into a rich, velvety base infused with aromatic thyme and a hint of heat. Unlike standard purées, this soup is elevated by a generous topping of crisp-tender sautéed vegetables, including fennel, zucchini, mushrooms, and bell peppers, which add delightful texture and depth. The bright, herbal notes of fresh basil cut through the richness, making it a perfect balance of comfort and freshness. Ideal for a light yet satisfying dinner or as a warming starter, this vegan dish brings the essence of the Mediterranean to your table with every spoonful.Ingredients
Directions
-
Bring a large pot of water to a boil. Add plum tomatoes and blanch for 1 minute until skins loosen.
-
Drain tomatoes and immediately rinse under cold water to cool.
-
Peel off the skins, cut tomatoes into quarters, and remove seeds.
-
Puree the prepared tomatoes in a blender or food processor until smooth.
-
Heat 2 tablespoons of olive oil in a heavy large saucepan over medium-high heat.
-
-
Stir in minced garlic and tomato paste; cook for 2 minutes until fragrant.
-
Mix in the tomato puree, thyme, and hot pepper sauce.
-
Remove the saucepan from heat, cover, and let stand at room temperature for 2 hours to allow flavors to meld.
-
While the soup rests, heat the remaining 3 tablespoons of olive oil in a heavy large skillet over medium heat.
-
Add diced fennel, zucchini, green pepper, mushrooms, and celery.
-
-
Season the vegetable mixture with salt and pepper to taste.
-
Return the soup to medium heat and bring to a boil.
-
Season the soup with salt and pepper to taste.
-
Ladle the hot soup into bowls.
-
-
Garnish with fresh basil leaves and serve immediately.
Nutrition Facts
Servings 4
- 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.
Note
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For best texture, store the sautéed vegetables separately and add them just before serving.
If fresh thyme is unavailable, use the dried thyme listed in the ingredients. You can substitute the plum tomatoes with canned whole peeled tomatoes if out of season, though fresh yields a brighter flavor.
The 2-hour resting period is crucial for developing the deep tomato flavor. If short on time, you can skip the rest, but the flavor will be less complex. Ensure vegetables are diced uniformly for even cooking.
