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Le Chaudron recipe
Soupe de tomates express
Quick tomato soup
⏱ 20 minServes 4Easy85 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)canned crushed tomatoes
1onion
2 clovesgarlic
500 ml (2 cups)vegetable stock
1 tbspolive oil
1 tspsugar
1 tbspchopped fresh basil
1 pinchsalt and pepper
- 800 g (28 oz) canned crushed tomatoes
- 1 onion
- 2 cloves garlic
- 500 ml (2 cups) vegetable stock
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tbsp chopped fresh basil
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and thinly slice the onion. Peel and chop the garlic (germ removed).
- Heat the olive oil in a large saucepan over medium heat until it shimmers.
- Soften the onion for 5 minutes, stirring often, until translucent.
- Add the garlic and cook 1 more minute without browning (it would turn bitter).
- Pour in the crushed tomatoes and hot vegetable stock. Add the sugar to balance the acidity.
- Bring to a simmer, then lower the heat and cook for 15 minutes to concentrate the flavor.
- Blend right in the pan with an immersion blender until perfectly smooth.
- Season with salt and pepper and taste. Serve in 4 soup bowls, sprinkled generously with basil.
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