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Tomato velouté with croutons (traditional method & Thermomix) - Zero Waste
Description
No more canned soup! With this simple recipe, you'll have a creamy, fragrant tomato soup ready in less than 20 minutes. The canned tomatoes, always perfectly ripe, combined with a little cream make a comforting soup, ideal for a nourishing lunch or a light dinner. Served with crisp, golden homemade croutons, this soup becomes a simple, gourmet pleasure.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Mince the onion and finely chop the garlic. Sauté in the butter in a saucepan over medium heat until translucent.
2. Add the tomatoes, tomato paste, salt, sugar, oregano, water and stock cube. Bring to the boil and simmer for around 15 minutes, stirring occasionally.
3. Meanwhile, cut the bread into cubes and fry in butter until crisp.
4. Add the cream and basil leaves to the soup and blend finely. Adjust the seasoning.
5. Serve hot, garnished with homemade croutons.
THERMOMIX® METHOD
Preparation with the Thermomix
1. Place the garlic and onion in the bowl and chop for 3 seconds on speed 5. Scrape down the sides.
2. Add the butter and fry for 3 mins / 120°C / speed 1.
3. Add the tomatoes, tomato purée, salt, sugar, oregano, water and stock. Cook for 15 mins at 100°C on speed 2.
4. Meanwhile, prepare the croutons: cut the bread into cubes and brown them in a frying pan with some butter.
5. Add the cream and basil to the bowl, blend for 1 min / speeds 4 → 8, increasing gradually.
6. Serve hot with croutons.
