Fresh Tomato Velouté Soup
When the butter is foaming, add the onion and garlic.
Cook for about 3 minutes, stirring occasionally, until the onion is translucent but not caramelized yet. Add the diced tomatoes, black pepper, cloves, cayenne pepper (optional), hot pepper flakes (optional) and stock (vegetable or chicken). Cover with a lid, turn the heat to medium-low and gently boil for 20 minutes.
Step 2 - After 20 minutes, purée the soup until smooth, using a food mill, immersion hand blender or working in batches using a regular blender. Transfer the soup to a large bowl and set aside.
Step 3 - Rinse and dry your heavy bottom pot and place it back onto the stove top, over medium heat. Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms (a roux) that leaves the edges of the pan clean.
Switch to a whisk, and start adding the soup, one cup at a time, and whisking well between each addition to avoid any lumps. Step 4 - Once all the soup is back into the pot and smooth, season with salt and stir in 1 tablespoon of honey. Taste and adjust seasoning if needed, with more salt and/or honey.
For serving, pour the soup into bowls and top with a dollop of crème fraiche or heavy cream. Optional: Garnish with fresh herbs (ie. parsley or basil) or micro-greens (as pictured).
- Who: Method Step
