Tomato Soup with Basil (Potage De Tomate a la Basilic)
Submitted by bfh1968
Classic French tomato basil soup made from scratch with fresh Roma tomatoes and topped with sautéed fennel, zucchini, and mushrooms. A vegetarian potage that’s rustic, fragrant, and deeply satisfying.
YIELD
4 servingsPREP
60 minCOOK
150 minREADY
210 minThis isn’t the stuff from a can, mon ami.
Fresh Roma tomatoes get blanched, peeled, and puréed into a velvety base that rests for two hours so every note of thyme, garlic, and tomato paste can sing in harmony.
Then comes the real showstopper: a crown of sautéed fennel, zucchini, bell pepper, mushrooms, and celery piled on top of each bowl like a little garden.
Finished with ribbons of fresh basil, this is the kind of soup you’d linger over at a sidewalk bistro in Lyon.
Chef Tips
- Don’t skip the resting time. Those two hours off-heat let the flavors deepen and concentrate. It’s what separates this from an ordinary tomato soup.
- Use ripe Roma tomatoes. They’re meatier and less watery than other varieties, which gives the soup real body.
- Keep the topping crisp-tender. Sauté the vegetables just until they have a bit of bite. You want texture contrast against the smooth purée.
- Fresh basil only. Dried basil has no place here. Slice it thin and add it right at serving so the aroma hits you immediately.
Ingredients
Directions
Blanch tomatoes in large pot of boiling water for 1 minute.
Drain.
Rinse under cold water to cool and drain.
Using small sharp knife, peel off skin.
Cut tomatoes into quarters and remove seeds.
Purée tomatoes in blender or processor.
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
Add bell pepper and sauté until almost tender, about 3 minutes.
Stir in garlic and tomato paste; cook 2 minutes.
Mix in tomato purée, thyme and hot pepper sauce.
Remove from heat. Cover and let stand at room temperature 2 hours.
Heat remaining 3 tablespoons olive oil in heavy large skillet over medium heat.
Add fennel; zucchini, green bell pepper, mushrooms and celery.
Sauté until crisp-tender, about 8 minutes.
Season with salt and pepper.
Bring soup to boil.
Season to taste with salt and pepper. Ladle soup into bowls.
Top with vegetable mixture. Garnish with basil and serve.
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