Tomato and pepper soup

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Tomato and pepper soup

Tomato and pepper soup

Tomato and pepper soup
Tomato and pepper soup

Number of people


1 kg of ripe tomatoes

1 onion

1 shallot

2 red peppers

2 cubes of degreased vegetable stock

2 cubes of fat-free poultry broth

3 cloves of garlic

4 flat-leaf parsley leaves

1 olive oil

1 olive oil

1 celery salt

2 l hot water

1 jar of low-fat fresh cream

2 tablespoons of tomato paste

3 basil leaves



Preparation: 30 min
Cooking time: 1 h
Step 1
Peel the tomatoes, remove the seeds and cut them into 1 cm cubes.
Step 2
Step 3
Do the same with the peppers, and set aside.
Step 4
Finely chop the parsley and basil, and set aside.
Step 5
Peel the garlic cloves, onion and shallot; and mince the onions and shallot into small pieces.
Step 6
Blanch these in the tablespoon of olive oil, stirring often.
Step 7
When translucent, add tomatoes and peppers (keep about ten cubes), add crumbled broth cubes, hot water, celery salt, parsley, basil and whole garlic cloves.
Step 8
Bring to a boil, then reduce and simmer over very low heat for 1 hour and 45 minutes.
Step 9
Meanwhile, pour the teaspoon of oil into a skillet, sauté the pepper pieces; and keep warm.
Step 10
After cooking the velvet, mix.
Step 11
Return the velouté to the boil for 5 minutes, and add the pepper pieces.
Step 12
Remove from heat, thicken with crème fraîche, and add tomato paste.
Step 13
Mix well and serve.
I add my grain of salt

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