Soupe de Tomate

This recipe is French inspired by way of my French friend here in Paris. Elle fait cuire la bonne soupe - She makes very good soups!


The way cooking differes here in France and Europe is that ingredients used are seasonal and the French take more time for cooking. So no serving asparagus in January and no short cuts!

Julia Child once said, "In France, cooking is a serious art form and a national sport." God bless - I can confirm she wasn't kidding!

Soupe de Tomate
Serves 6
8 Large ripe tomatoes, peeled
4 Medium cherry tomatoes if you can find the bigger version - adds sweetness
1 Teaspoon sugar - cuts the acid of tomatoes
1 Garlic clove skin ON
1 Medium onion rough chop
1 Large red pepper, seeds removed
1 Small fresh knob of ginger root, peeled
1 Small bunch clinatro
1 Cup high quality chicken or vegetable stock
Lowfat milk (optional)
Salt & Pepper to taste

Preheat oven to 450 F

*Boil water in preperation to remove skins of tomatoes. The skin of tomatoes are bitter.
*Score each tomato by piercing skin a bit and making an X with a knife on bottom.
*Place scored tomatoes in boiling water for 1 minute no longer.
*Place tomatoes under running cold water or in a bowl of ice water for 3 minutes.
*Remove skin, cut in half and remove pulp and seeds.
*Cut red pepper in half and remove seeds.
*Cut onion in half and rough chop.
*Save ginger for later.

*Place onions, tomatoes, garlic clove w skin and red pepper in a baking pan and drizzle w olive oil, season well w salt and pepper.
*Place in oven for 35 minutes
*Check frequently - It is important onions do not burn. Remove them when soft and set aside. Red pepper skin should have darker color and this is okay.

*After roasting, cover pan with foil and let rest for 15 minutes.
*Remove garlic skin, red pepper skin, any burned edges of veg and add all to pot.
*Add sugar, chicken or veg broth and fill pot w water until tomatoes are just covered. Burner on low setting for 15 min.
*Add a knob of peeled ginger size of your upper thumb. Ginger adds a crisp and subtle flavour and compliments the cilantro.

**With extreme caution, let cool a bit and then blend w immersion blender or in blender until smooth.
**If you would like to freeze portions of this soupe, let cool and divde into containers at this point. It freezes well.

*To serve fresh, add minced fresh cilantro and optional a small amount of lowfat milk or creme. This soupe is delicious served chaud ou froid - warm or cold.

BON APPETIT!