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Tomato Soup

From the one star french chef Patrick Asfaux

Tomato Soup
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4.8/5 (17 votes)
Prepare time :
Cooking time :
Total time :
Provence type tomato soup for 6 persons
  1. 1 kilogram (2.2 lb) well ripe tomatoes
  2. 1 big onion
  3. 2 peeled, degermed, crushed and sliced garlic cloves
  4. 1/2 bay leaf
  5. 7 or 8 fresh basil leaves (or 1 pinch of dry basil)
  6. 1 pinch of thyme
  7. 1 coffeaspoonful caster sugar
  8. Table salt and semi hot red pepper powder
  9. 2 soupspoonfuls olive oil


Gently stew (covered) thinly sliced onion and garlic into olive oil during 2 minutes
Add the tomatoes cut into slices, add basil, thyme, sugar, salt, bay leaf, red pepper and 1 liter (approx 2 pints) water.
Keep boiling during 15 minutes, then get rid of the bay leaf, blend everything and sieve very thinly.
At the last minute, add a dash of olive oil
You can serve this soup either cold or hot
credits photo : © BillionPhotos.com