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Le Chaudron recipe
Velouté de tomates (Cookéo)
Creamy tomato soup (Cookeo)
⏱ 19 minServes 4Easy130 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)tomatoes
1onion
1 clovegarlic
600 ml (2½ cups)vegetable stock
100 ml (½ cup)heavy cream
1 tspsugar
1 pinchsalt
- 1 kg (2.2 lb) tomatoes
- 1 onion
- 1 clove garlic
- 600 ml (2½ cups) vegetable stock
- 100 ml (½ cup) heavy cream
- 1 tsp sugar
- 1 pinch salt
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
- Run the BROWN mode for 4 minutes and sweat the sliced onion and chopped garlic in a little olive oil.
- Add the quartered tomatoes and sugar, stir briefly, then add vegetable stock to cover.
- Close the lid and run PRESSURE COOK mode for 10 minutes.
- Release the steam carefully, then open the lid once the pressure has fully dropped.
- Blend with an immersion blender until smooth.
- Stir in the cream, adjust the salt and pepper and serve hot.
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