Gascony Tomato Soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This rich, sweet soup – Soupe de Tomates à la Gasconne – relies on the traditional ingredients of Gascony for its powerful flavour. Serve with warm French bread.


  • 400 g cherry tomatoes
  • 4 whole garlic bulbs, cut in half crossways
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 200 g mixed wild mushrooms, sliced
  • 1 red onion, diced
  • 100 ml red wine
  • 2 sprigs of rosemary
  • 1 bay leaf
  • 1 litre vegetable stock
  • a bunch of flat-leaf parsley, chopped


    Heat the oven to 150°C/gas 2.

    Put the cherry tomatoes and halved garlic bulbs in a roasting pan with a little olive oil and seasoning, toss well to coat in oil then roast in the oven for 40 minutes. Remove from the oven and allow to cool.

    Heat a drizzle of olive oil in a saucepan, add the mushrooms and red onion, and cook over a medium heat for 5 minutes. Add the red wine, rosemary, bay leaf and vegetable stock and gently simmer for 10 minutes.

    When cool enough to handle, slip the garlic flesh out of its skin, then add it along with the tomatoes to the mushroom mix. Simmer gently for a further hour – do not boil. Add parsley just before serving.