Soupe de Tomate

Tomato soup

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About


  • 2 tablespoons olive oil
  • 2 shallots, chopped finely
  • 1 celery stick, chopped finely<


Heat the olive oil in a large pan. Add the shallots and celery and cook gently, stirring occasionally, until the vegetables soften. Stir in the tomatoes and sugar and cook for a few minutes before adding the stock. Bring to the boil and simmer gently, covered, for 20 minutes.

Cool slightly, then sieve through the medium disc of a food mill. Alternatively the soup can be pureed in a blen