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Le Chaudron recipe
Velouté de tomates rôties
Creamy roasted tomato soup
⏱ 45 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2 kg (4.4 lb)very ripe tomatoesoxheart, San Marzano
1whole head garlic
2red onions
100 ml (½ cup)extra-virgin olive oil
200 ml (¾ cup)thick crème fraîche
1large bunch of fresh basil
800 ml (3⅓ cups)chicken stock
3 tbspbalsamic vinegar
1 tspbrown sugar
3 sprigsfresh thyme
100 g (3½ oz)garlic croutons
100 g (3½ oz)shaved Parmesan
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 2 kg (4.4 lb) very ripe tomatoes oxheart, San Marzano
- 1 whole head garlic
- 2 red onions
- 100 ml (½ cup) extra-virgin olive oil
- 200 ml (¾ cup) thick crème fraîche
- 1 large bunch of fresh basil
- 800 ml (3⅓ cups) chicken stock
- 3 tbsp balsamic vinegar
- 1 tsp brown sugar
- 3 sprigs fresh thyme
- 100 g (3½ oz) garlic croutons
- 100 g (3½ oz) shaved Parmesan
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground 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
- Preheat the oven to 200°C (400°F) convection. Wash the 2 kg (4½ lb) tomatoes and halve them lengthwise. Lay them cut side up on the large parchment-lined sheet.
- Peel the 2 red onions and cut into large wedges. Halve the whole head of garlic crosswise, unpeeled. Scatter the onions and garlic among the tomatoes.
- Drizzle generously with 60 ml (¼ cup) extra-virgin olive oil. Season well with fleur de sel and pepper. Sprinkle with the brown sugar to help them caramelize. Tuck the fresh thyme sprigs between the tomatoes.
- Roast 45 MINUTES at 200°C (400°F) convection, stirring gently halfway. The tomatoes should be soft and jammy, with slightly charred skins; roasting gives the soup depth.
- Take the sheet out and let cool 10 minutes. Squeeze the soft roasted garlic out of its skins.
- Transfer the roasted tomatoes, onions and garlic to the large 4 L (4 qt) pot. Pour in hot chicken stock to just cover. Add the balsamic vinegar and half the basil leaves. Bring to a simmer and cook 15 minutes.
- Blend with an immersion blender right in the pot until perfectly smooth. Then press through a fine sieve with a spatula to remove the skins and seeds.
- Stir in the crème fraîche. Adjust the seasoning to taste. Serve piping hot, topped with garlic croutons, parmesan shavings, chopped basil and a drizzle of extra-virgin olive oil.
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