Heavenly Tomato Soup on Butcher Canapes

5 from 7 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 439 kcal


For the tomato soup:

  • 8 Pc. Tomatoes
  • 1 Pc. Jalapeño
  • 1 shrub Basil
  • 1 cups Creme fraiche Cheese
  • 4 cl Olive oil
  • 6 cl Gin
  • Sugar
  • Salt

For the butcher canapes:

  • 1 Pc. Baguette
  • Arugula
  • Grated Parmesan
  • 400 g Rump steak

For the tartar sauce:

  • 400 g Mayonnaise
  • 1 tbsp Mustard coarse
  • 2 Pc. Boiled egg
  • 0,5 Pc. Cucumber
  • Salt
  • Milk



  • Quarter the tomatoes and remove the stalk. Put all ingredients except for the Creme Fresh in a blender and puree vigorously.
  • Put the mixture in a straining cloth and collect the light-colored juice at the bottom. Finally add the Creme Fresh and bring to the boil.
  • Put the finished soup in a bowl and decorate with the must and basil.

Butcher Canapes:

  • Roast and steep the rump steak as required and cooking level. Cut the baguette into slices.
  • For the tartar sauce, combine all the ingredients.
  • Brush the baguette with tartar sauce and cover with the rocket, then carve the steak and pour over the baguette.
  • Finally rub the Parmesan on top and serve.


Serving: 100gCalories: 439kcalCarbohydrates: 1.1gProtein: 10.2gFat: 42.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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