Starters/ Vegetables/ Vegan

Tomato and Coriander Soup

Hello my friends!

Today I will introduce a soup recipe that you will surely enjoy… a lot!!

How does tomato and coriander soup sound?

We are in the soup season, maybe less in the tomato season I know… But what can I say?… I wanted to change from the usual pumpkin soup, the asparagus soup, the 4 C soup or even the green peas soup.

I was lucky enough to have frozen tomatoes from my garden (homegrown tomatoes are the best !!), so I took a few from the freezer and made this delicious tomato and coriander soup.

Of course you can have basil instead of coriander if you prefer…

Besides, this soup will be even better served with croutons or pine pinions.

You can also reduce the cream quantity or put mascarpone instead. You get it, this recipe is modular.

You can have it as a nice and colorful starter or as a light dinner…

The utensils:

My Thermomix

Or my 20 cm sauce pan Affinity by De Buyer and my kMix hand mixer.

(Presentation : Bahia basalte bowl by Degrenne)

Shall we?

The recipe, Chef!

Tomato and Coriander Soup

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Serves: 5-6
Cooking Time: 30 min

Ingredients

  • 1 kg tomatoes
  • 1 big onion
  • 2 tablespoons olive oil
  • 70 g double tomato concentrate
  • 10 cl cream
  • 20 cl water
  • 1 chicken stock cube
  • 1 handful fresh coriander
  • 1/2 teaspoon of coarse salt
  • Pepper

Instructions

1

If you don't have a Thermomix, go to bullet point 6.

2

If you have a Thermomix, put the onion peeled and cut with the olive oil in the bowl. Set your Thermomix on 80 degrees, 4 minutes and speed 2.

3

Add the tomatoes, the double tomato concentrate, the 20 cl of water, the chicken stock cube, the fresh coriander and coarse salt. Set your Thermomix on 100°C, 15 minutes and speed 1,5.

4

When it's done, mix 30 seconds, speed 10.

5

Add the cream and a bit of pepper. Set you Thermomix on 10 seconds and speed 4. There you go ! Bon appetite ! (add more water according to the consistency you want to have).

6

If you don't have a Thermomix, place the onion peeled and cut with the olive oil in a sauce pan. Cook at medium heat for 4 minutes.

7

Add the tomatoes, the double tomato concentrate, the 20 cl of water, the chicken stock cube, the fresh coriander and the salt. Cook with cover for 20 minutes.

8

Blend, add the cream and season with pepper. And serve ! (add more water according to the consistency you want to have).

Notes

You can add chopped coriander when serving.

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