Tomato Soup with Pistou (Soupe De Tomates Au Pistou)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, crushed
1.3kg/3 lb ripe tomatoes, peeled, seeded and chopped 2 tablespoons tomato puree 3 springs flat-leaf parsley
2 springs fresh thyme 225g/8 fl oz water 3 teaspoons sugar
salt and freshly ground black pepper PISTOU: 60g/2 oz basil leaves 2 cloves garlic, chopped
4 tablespoons extra virgin oilve oil



1 Warm the oil in a large saucepan. Add the onion and garlic and cook gently for about 10 minutes, until the onion is transparent. Add the tomatoes, tomato puree, herb springs (tied together), water, sugar, and salt and pepper to taste. Cover and simmer gently for about 30 minutes, until the tomatoes are very soft.
2 FOR THE PISTOU: Puree the basil and garlic in a food processor. Gradually add the olive oil in a thin stream while processing. Season with salt to taste.
3 Remove the herbs from the soup and discard. Puree the soup in a saucepan with a hand-held blender or puree in batches in a food processor. Bring the pureed soup to the boil in the saucepan. Adjust the seasoning and pour into soup bowls. Place 1 tablespoon of pistou in the middle of each bowl and swirl with a fine skewer. Serve hot or, if desired, chill the soup and serve with the pistou.

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