Potage De Tomate A La Basilic (Tomato Soup With Sautéed Vegetables)

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.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 303.3

Dietary: Vegan, Vegetarian

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

Plum tomatoes
Olive oil
Bell pepper; diced
Cloves; minced
Tomato paste
Fresh thyme leaves; -OR-
Dried thyme, crumbled
Hot pepper sauce
Fennel bulb; trimmed, diced
Zucchini; diced
Green pepper; diced
Mushrooms; diced
Stalk; diced
Basil leaves

Directions

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

Keywords: tomato soup, potage de tomate, basil, mediterranean, vegan soup, fennel, mushrooms, zucchini, vegetable soup, comfort food, plum tomatoes, thyme, olive oil, bell pepper, healthy dinner, rustic soup, garden vegetables, herb soup, summer recipes, plant based

Read it online: https://www.chefs-mate.com/recipe/potage-de-tomate-a-la-basilic-tomato-soup-wi/