Now is the time to cook a tomato velouté! During the summer, we clearly prefer cold tomato soups. Later in the season, it will definitely be too late for tomatoes. So now is the time to take advantage of the last tomatoes, and warm up with a delicious tomato soup, as velvety as you want.
I have two tips for the tastiest velouté. Already, I candied my tomatoes in the oven. They concentrate in flavors to give their best to the velouté. And then, I add a little rice in the cooking. Thus, the texture of the soup is perfect. Some use potato, but I don’t recommend it. The consistency is then sticky and really not terrible.
Cream Of Tomato:
1.5 kg of tomatoes
2 cloves garlic
1 to 2 tsp harissa (to taste)
40 g round rice
300ml vegetable stock
Preheat the oven to 150°C.
Cut the tomatoes in half and quickly remove the seeds.
Arrange them on a platter.
Season and drizzle with oil. add a few sprigs of rosemary, and cook for about 50 minutes. Turn them halfway through cooking.
In the pan, brown the chopped onion in a little oil.
Add minced garlic, chopped coriander stems and harissa.
Add tomatoes and juice.
Add the rice.
Cover with broth and season.
Cook over medium heat for 15/20 minutes.
Mix finely. add a little broth if necessary.
Check the seasoning.
Serve hot with coriander leaves and a little cream.
To finish: harissa is a Tunisian pepper puree. It is very easy to find in the kitchen section of the world. You can skip it if you don’t like spicy flavors.
Coriander can be replaced with other herbs.