Creamy soup with the scent of Tuscany

Ingredients
about 4 to 6 servings

• 3 tbsp. at the tableolive oil with Provence herbs
• 4 garlic cloves, chopped
• 4 French shallots, finely chopped
• 6 large ripe red tomatoes, diced
• 1/2 cup (125 mL) dry white wine
• 3 cups (750 mL) vegetable broth
• 1 C. tablespoons of salted herbs
• 2 tbsp. tablespoon of pesto
• 1/4 cup of tomato paste
• 2 tbsp. at the table ofdark traditional balsamic vinegar
• 4 tbsp. finely chopped fresh basil
• 1/3 cup (80 mL) soy cream
• Pepper to taste

Preperation
15 min and 30 min of cooking

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

You can garnish with parmesan shavings and a fresh basil leaf on top.

You can freeze this soup before add the cream.

You can use 35% or 15% cooking cream as a replacement for soy cream if you don't want the vegan version of this soup.

Enjoy your meal !

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