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Le Chaudron recipe
Soupe tomate basilic
Tomato basil soup
⏱ 40 minServes 4Easy145 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
2yellow onions
5 clovesgarlic
100 ml (½ cup)extra-virgin olive oil
1 tspbrown sugar
200 ml (¾ cup)thick crème fraîche
800 ml (3⅓ cups)chicken stock
1large bunch of fresh basil
100 g (3½ oz)shaved Parmesan
100 g (3½ oz)garlic croutons
3 tbspbalsamic vinegar
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 2 kg (4.4 lb) very ripe tomatoes oxheart, San Marzano
- 2 yellow onions
- 5 cloves garlic
- 100 ml (½ cup) extra-virgin olive oil
- 1 tsp brown sugar
- 200 ml (¾ cup) thick crème fraîche
- 800 ml (3⅓ cups) chicken stock
- 1 large bunch of fresh basil
- 100 g (3½ oz) shaved Parmesan
- 100 g (3½ oz) garlic croutons
- 3 tbsp balsamic vinegar
- 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
- Choose 2 kg (4½ lb) VERY RIPE tomatoes of different varieties (red oxheart, Italian San Marzano). The mix gives the soup depth.
- Peel the tomatoes: score a cross in the base, blanch 30 seconds in boiling water, then IMMEDIATELY plunge into ice water. Slip off the skins and cut into large chunks.
- Peel and thinly slice the 2 yellow onions. Remove the germ from the 5 garlic cloves and chop.
- Heat 100 ml (⅓ cup + 1 tbsp) extra-virgin olive oil in the large 4 L (4 qt) pot over medium heat. Cook the onions 8 minutes until soft and golden. Add the garlic and cook 1 minute, stirring.
- Add the tomatoes and the brown sugar to balance their acidity. Season with fleur de sel and plenty of pepper. Pour in the hot chicken stock and bring to a simmer over high heat.
- Simmer 30 minutes over low heat, stirring often, to concentrate the flavor. This slow reduction is ESSENTIAL.
- Pick the leaves from the large bunch of basil. Keep 1/3 whole for garnish. Add the other 2/3 to the soup OFF THE HEAT to keep their aroma.
- Blend with an immersion blender right in the pot until perfectly smooth. Strain through a fine sieve to remove any skin or seeds. Stir in the crème fraîche. Serve topped with basil and parmesan.
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