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Le Chaudron recipe
Soupe de tomates rôties au basilic
Roasted tomato and basil soup
⏱ 45 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)ripe tomatoes
1red onion
2 clovesgarlic
3 tbspolive oil
600 ml (2½ cups)vegetable stock
1bunch of fresh basil
1 pinchmild chili powder
- 800 g (28 oz) ripe tomatoes
- 1 red onion
- 2 cloves garlic
- 3 tbsp olive oil
- 600 ml (2½ cups) vegetable stock
- 1 bunch of fresh basil
- 1 pinch mild chili powder
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
- Preheat the oven to 190 °C (375 °F). Halve the tomatoes and cut the red onion into wedges.
- Spread the tomatoes, onion and garlic cloves in a dish, drizzle with olive oil and salt lightly.
- Roast 30 min until the tomatoes are soft and lightly caramelized at the edges.
- Transfer the vegetables to a saucepan, add the hot stock and bring gently to a boil for a few minutes.
- Blend with an immersion blender until smooth, then add the mild chili and adjust the salt.
- Stir in the chopped basil just before serving, and ladle the hot soup into bowls.
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