scenery of ProvenceSituated on the sunny Mediterranean coast and featured in paintings by Cézanne and Van Gogh, the Provence region of France boasts amazing food. Plenty of red wine, postcard-perfect scenery and afternoon-long leisurely lunches are all part of its international charm. Enchanting villages dot the hilltops, and in the summer there are seemingly endless fields awash in fragrant lavender and willowy sunflowers. Who doesn’t love Provence? You can evoke the flavors of Provence using a combination of sweet and savory herbs with a hint of fennel from neighboring Italy.

Provencal Tomato SoupA velvety smooth, fresh tomato soup with the distinctive combination of Provençal herbs is effortless to prepare. Spend a few minutes sautéing some onions and garlic, add them to the blender with tomatoes, chicken broth, vermouth, and herbs, turn the bezel to soup and press start. In six minutes, you’ll be ready to serve. Goat cheese crumbled on top adds a surprising tangy creaminess and makes the soup dinner-party worthy. Have a few extra minutes? Prepare some buttery croutons by cutting some bakery bread into ¾ inch cubes and placing in a large bowl. Drizzle with melted unsalted butter and salt. Spread onto a rimmed baking sheet and bake at 350°F until crisp. The juxtaposition of crunchy and creamy with tangy and smooth will surely impress.

 

Provençal Tomato Soup
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Servings
4 servings
Servings
4 servings
Provençal Tomato Soup
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Votes: 2
Rating: 4
You:
Rate this recipe!
Servings
4 servings
Servings
4 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion quartered
  • 2 cloves garlic minced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 pounds tomatoes halved, seeded, and roughly chopped
  • 1/4 cup dry vermouth
  • 1/4 cup tomato paste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 6 fresh basil leaves
  • crumbled goat cheese for serving
Instructions
  • Heat the oil in a large saucepan or soup pot over medium heat. Once it shimmers, add the onion and cook, stirring often, until lightly browned, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Turn off the heat.
  • Place the chicken (or vegetable) broth, tomatoes, vermouth, tomato paste, salt, dried basil, fennel seeds, oregano, thyme, pepper, sugar, fresh basil, and the sautéed onion and garlic in the blender. Select the SOUP setting. Once the cycle finishes, divide the soup among bowls. Sprinkle goat cheese over the top and serve.

 

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