John Myers
French Tomato Soup
The perfect french tomato soup recipe with a picture and simple step-by-step instructions.
- 6 Beefsteak tomatoes
- 2 Shallots
- 2 tbsp Butter
- 2 tbsp Tomato paste
- 800 ml Vegetable broth
- Salt and pepper
- Sugar
- 1 tsp Balsamic vinegar
- 100 g Mountain cheese
- 8 Baguette slices
- 2 Stems Basil
- Wash and clean tomatoes. 2 Remove seeds, put seeds and juice aside. Cut the pulp into small cubes and set aside. Chop the remaining tomatoes into large pieces.
- Peel shallots and cut into cubes. Melt the butter in a saucepan and sauté the shallots in it until translucent. Stir in the tomato paste. Puree the soup and add the fine diced tomatoes. Season the tomato soup with salt, pepper, sugar and vinegar. Let the soup simmer for 5 minutes over a low heat.
- Preheat the grill. Cut the cheese into thin slices and cover the bread with it. Baked under the grill for about 1-2 minutes. Pluck the basil leaves from the stems. Distribute French tomatoes in small bowls (or pots). Place a slice of baguette on top of the French tomato soup and serve garnished with basil leaves.
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