PROVENçAL TOMATO AND BASIL SOUP
I learned to make this soup years ago when I lived in France. If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if you thicken it with tapioca.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h
Yield Serves four
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
- Add the water, Parmesan rind and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.
Top Asked Questions
How do you make tomatoes Provençale?
This Tomatoes Provençale recipe is incredible. Melt in your mouth, velvety tomatoes with a vibrant pesto, made from scratch, and vegan too! Rinse your tomatoes and chop the top off of each one as well as a little off the base so that your tomato can stand straight up in the pan.How do you make tomato soup with fresh tomatoes?
If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves.How long does it take Mary Berry to make tomato & basil soup?
Mary Berry’s recipe for tomato and basil soup is easy and tastes great. It’s a blend of Roma tomatoes, onions, carrots, garlic, and fragrant basil leaves. It’s a quick and filling lunch. The whole process takes 45 minutes and makes 4 serves. Try More Mary Berry Recipes:How do you cook roasted tomatoes Provencal?
Classic French Tomatoes Provencal is an easy and beautiful side dish of oven roasted tomatoes topped with crispy breadcrumbs and herbs. Preheat the oven to 400 degrees. Cut the tomatoes in half through the middle and place them cut side up in a baking dish. Salt and pepper each tomato half. In a food processor, add the bread, parsley and garlic.
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