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Home | Recette de potage velouté au parfum de Toscane | Olives et gourmandises

Velvety with the scent of Provence

This velvety and fragrant soup will make you dream of travel and the sweet Italian sun! Plus, you can serve it to all your guests since it’s vegan!

Temps de préparation

15 minutes

Temps de cuisson

30 minutes

Portions

4 to 6 servings

Nouvelle bouteille herbes de toscane

Ingrédients

  • 3 tbsp. tbsp olive oil with Tuscan herbs
  • 4 cloves of garlic, chopped
  • 4 French shallots, finely chopped
  • 1 C. tbsp. Vegetable spice blend and dip
  • 6 large, ripe red tomatoes, diced or a can of tomatoes
  • 1/2 cup dry white wine
  • 3 cups of vegetable broth
  • 1 C. salted herbs
  • 2 tbsp. table pesto
  • 1/4 cup tomato paste
  • 2 tbsp. tbsp white balsamic vinegar
  • 4 tbsp. fresh basil, finely chopped
  • 1/3 cup soy cream or 35% cream
  • Pepper to taste

Produits utilisés

Tuscan herbs - Olive oil

Tuscan herbs - Olive oil
Vegetables and dips - Spice blend

Vegetables and dips - Spice blend
White balsamic

White balsamic
Basil - Olive oil

Basil - Olive oil

Préparation

1. In a saucepan, heat the oil and brown the garlic and shallots over high heat for about 3 minutes. Salt and pepper.
2. Add the tomatoes and cook for 5 minutes.
3. Deglaze with the wine and let reduce for 2 minutes, then add the broth.
4. Add the salted herbs, pesto and tomato paste. Let reduce over low heat for about 15 minutes.
5. Stir in the balsamic vinegar and fresh basil.
6. Blend in a blender until velvety smooth.
7. Return to the saucepan and add the cream, whisking a little.
8. Heat for a few minutes and serve.

You can decorate with parmesan shavings, a fresh basil leaf on top and a drizzle of basil olive oil.

You can freeze this soup before adding the cream. You can also use 35% or 15% cooking cream to replace soy cream.

Enjoy your food!

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Par Annie Caron

I am Annie Caron, a lifelong cooking enthusiast, chef-teacher, speaker, author and proud recipient of the 2019-2020 health chef title offered by the Society of Pastry Chefs and Cooks of Quebec.

I have always had my head in the kitchen and have fun inventing new recipes, inspired by my numerous travels, my visits to our fabulous restaurants, my readings and my research.

In 2011, I discovered living foods and followed several training courses. This is how the idea of ​​opening my healthy cooking school arose in me, to pass on my passion and help people improve the nutritional value of their meals and increase their vitality while enjoying succulent dishes.

Now that I have become a chef-teacher in living foods and graduated from the Alissa Cohen school in the United States, it is with pride that for 8 years, I have been introducing you to new trends in cooking to allow you to optimize your health and enjoy yourself. . I specialize in vegetarian and vegan cuisine, but I also like to take your taste buds on a journey with world cuisine.

I use Olives et Gourmandises products in the development of my recipes for the quality of the product and the finesse of the flavors which allow me to make tasty creations and mixtures of flavors from starter to dessert. You can therefore find several recipes concocted with Olive oils and vinegar and delicacies in my recipe book ''Long live Flexitarianism'. My favorite products are basil oil and pear and cranberry balsamic vinegar.

Despite different dietary preferences and health concerns, eating should still be an enjoyable experience that gives us an opportunity to come together.

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