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Fresh Tomato Soup Provencale

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Ingredients
  Tomatoes 1 1⁄4 Pound, quartered (3 Large Tomatoes, About 625 Gram)
  Onion 1 Medium, sliced
  Garlic 1 Clove (5 gm), chopped
  Chicken stock 1 1⁄4 Cup (20 tbs)
  Tomato paste 2 Tablespoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Chopped fresh basil leaves/5 milliliter dried basil 1⁄4 Cup (4 tbs)
  Chopped fresh thyme/2 milliliter dried thyme 1 Tablespoon
  2% milk 2⁄3 Cup (10.67 tbs)
  Freshly ground pepper To Taste
  Salt To Taste
  Fresh thyme sprigs/Fresh basil leaves 4 (To Garnish)
Directions

In saucepan, combine tomatoes, onion, garlic, chicken stock; cover and simmer for 15 minutes.
Transfer to blender or food processor; add tomato paste and process until smooth.
Stir in parsley, basil, thyme and milk; season with salt and pepper to taste.
Cover and refrigerate to serve chilled, or reheat over medium heat and serve hot.
Garnish each serving with thyme sprigs or basil leaves.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Tomato

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