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Fresh tomato soup with reblochon

Fresh tomato soup with reblochon

Appetizers

A smooth sauce made with fresh tomatoes cooked in a pressure cooker, strained, and blended with cream and melted Reblochon cheese, seasoned with basil and…

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Recipe from EvaK, adapted by Recette de cuisine ·

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This fresh tomato soup is quick and easy to prepare, requiring no long cooking time. The melted cheese and cream give it a smooth and delicious texture.

Ingredients and directions

  • Prep time15 min
  • Cook time15 min
  • Total30 min
  • DifficultyEasy
  • Cooking methodPressure cooker cooking
  • Vegetarian

Ingredients

4 people
  • $16.11
  • $2.58
  • $0.09
  • $2.35
  • $0.26

Directions

  1. Wash the tomatoes, cut them into quarters, and cook them in a pressure cooker with the garlic and paella rice for 10 minutes.
  2. Strain them through a sieve into a mixing bowl. ≈ 3 min
  3. Heat a small amount of fat in a saucepan, then deglaze with the tomato puree.
  4. Add the whisked cream and let it simmer for a few minutes, stirring occasionally. ≈ 4 min
  5. Season to your liking with pepper, Espelette pepper, and salt. ≈ 2 min
  6. Add the chopped cheese, then the chopped herbs and basil. ≈ 3 min
  7. Serve in bowls, garnished with a basil leaf. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 to 1.5 kilograms of tomatoes
  • 12.5 cl of 15% cooking cream
  • 1. One tablespoon of unsalted butter, clarified butter, or ghee
  • One glass of dry Xérès
  • 100 g of reblochon or another cheese suitable for cooking
  • One large clove of garlic
  • pepper, Espelette pepper, and salt
  • Fresh basil and other Mediterranean herbs

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