Creamy soup with the scent of Tuscany

Ingredients
about 4 to 6 servings 

• 3 tbsp of olive oil with Herbes de Provence
• 4 cloves of garlic, chopped
• 4 French shallots, finely chopped
• 6 large ripe red tomatoes, diced
• 1/2 cup (125 ml) dry white wine
• 3 cups (750 ml) of vegetable broth
• 1 tbsp of savory herbs
• 2 tbsp of pesto
• 1/4 cup of tomato paste
• 2 tbsp of traditional dark balsamic vinegar
• 4 tbsp fresh basil, finely chopped
• 1/3 cup (80 ml) of soy cream
• Pepper to taste

Preparation
15 min and 30 min cooking time 

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 let 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 simmer over low heat for about 15 minutes.
5. Incorporate the balsamic vinegar and fresh basil.
6. Blend until smooth and creamy.
7. Return to the saucepan and add the soy cream, whisking a little.
8. Heat for a few minutes and serve.

You can decorate with Parmesan shavings and a fresh basil leaf on top.

You can freeze this velouté before adding the cream.

You can use 35% or 15% cooking cream as a substitute for soy cream if you do not want the vegan version of this velouté.

Enjoy your meal!

This recipe is a creation of Annie Caron, chef at the Annie Caron Culinary Academy and contributor to Olives et Gourmandises