Provence Tomato Soup
"I make this soup on cold days as comfort food. It isn't heavy but the parmesan rind makes it feel like more. I have never measured it before you might need to adjust things to your taste."
photo by Outta Here
- Ready In:
- 37mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 500 g tomato puree (or unspiced tomato sauce)
- 500 ml water
- 1 1⁄8 teaspoons vegetable bouillon granules
- 1⁄2 medium onion, chopped
- 2 teaspoons herbes de provence
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon garlic salt
- 1⁄8 teaspoon ground cayenne pepper
- 1 teaspoon extra virgin olive oil
- 1 parmesan rind (I use a piece that about 2cm by 4cm)
- 1 bay leaf
- salt and pepper
directions
- Heat olive oil in pot on medium heat and clarify the onions.
- Put in the rest of ingredients, stir and bring to a boil.
- Reduce the heat and cook for 30 minutes, stirring occasionally.
- Remove parmesan rind and bay leaf.
- Add salt and pepper to taste and serve.
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Reviews
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Very, very nice tasting soup, even if I did make one addition & one change ~ I added a bit of baking soda to cut the acidic tomato ingredient, & I used just a dash of the cayenne pepper rather than the listed amount! Thanks for a nice soup recipe that I'll be making again! [Made & reviewed for one of my adoptees in the current Pick A Chef event] -
First, the substitutions: crushed tomatoes blitzed with a stick blender instead of puree; real garlic and a pinch of salt instead of garlic salt; chicken bouillon (half the amount) instead of vegetable bouillon. Now, the review: even that tiny amount of cayenne overwhelmed many of the other flavors, except the acid in the tomatoes. I added two teaspoons of sugar and a teaspoon of very good balsamic vinegar to compensate. I found the lavender flavor from the herbes de provence rather strange, and didn't care for it. This was okay, but not my favorite tomato soup recipe, by far. Made for PAC Fall 2009. -
Spring PAC 2009: Delicious and easy to make!! I love the flavor that the Herbs de provence add to this! -
Wow! Adult tomato soup! Made as written, but would cut cayenne (or leave out) next time. Loved the herbes de Provence and never would have thought of using those old parmesan rinds I always throw away to flavor soup. Will throw them in the freezer from now on for this use. I added a sprinkle of parmesan to the soup when serving. Had this with a grilled cheese sandwich for an adult version of the old comfort food. Made for Fall 2012 PAC game. -
Terrific! I liked the kick of the cayenne and was happily surprised by how rich this soup tasted. I used garlic powder instead of garlic salt because the tomato sauce was salty enough. Also, I used a nice beef broth instead of the water and veggie bouillon. Made for my fellow Chef Gone Wild for ZWT8. Thanks Tea Girl! :)
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Tweaks
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Terrific! I liked the kick of the cayenne and was happily surprised by how rich this soup tasted. I used garlic powder instead of garlic salt because the tomato sauce was salty enough. Also, I used a nice beef broth instead of the water and veggie bouillon. Made for my fellow Chef Gone Wild for ZWT8. Thanks Tea Girl! :)
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First, the substitutions: crushed tomatoes blitzed with a stick blender instead of puree; real garlic and a pinch of salt instead of garlic salt; chicken bouillon (half the amount) instead of vegetable bouillon. Now, the review: even that tiny amount of cayenne overwhelmed many of the other flavors, except the acid in the tomatoes. I added two teaspoons of sugar and a teaspoon of very good balsamic vinegar to compensate. I found the lavender flavor from the herbes de provence rather strange, and didn't care for it. This was okay, but not my favorite tomato soup recipe, by far. Made for PAC Fall 2009.
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I wanted something light tonight to eat and chose this soup. I knew I would like this soup from reading the ingredient list and the taste was right on. It is a perfect soup to have with grilled sandwich or with salad and grilled toast. Did not have tomato puree and used half stewed tomatoes and tomato sauce. Also did not have vegetable stock and left it out and used fresh garlic in place of garlic salt. What makes this soup different from other tomato soup is the inclusion of generous amount of herbes de provence and parmesan cheese. I also added a bit of sugar to counteract some of the acidity from canned tomato sauce and stewed tomatoes. Although this soup is ultra simple to make, it yields a wonderful result with simple ingredients. Thank you Tea Girl for sharing this recipe with us.
RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
