AskTheChef recipe Tomato soup perfumed with cinnamon

This recipe will keep you warm during these cold days ūüėÄ

Serve your guests this tomato soup once and they will never want tomato soup any other way! The cinnamon highlights the flavours of tomato and basil, and is surprisingly at home in this savoury dish.


2tbspolive oil
3 shallots, chopped
2clovesgarlic, chopped
150gbutton mushrooms, sliced
100gcelery, in pieces
100gleek, white, chopped
1000gtomatoes, sliced
3wholecinnamon sticks
1lvegetable stock / chicken stock                            
2dlcr√®me fra√ģche
2dlunsweetened whipping cream
Preparation method:

- Heat the olive oil in a large pan and fry the shallots,
 garlic, mushrooms, celery, and white part of the leek.
- Add the cinnamon sticks, basil and sliced tomato and 
simmer over low heat for 10 minutes.
- Add the vegetable stock and the cr√®me fra√ģche and 
continue to simmer for another 20 minutes.
- Strain the soup through a sieve and season with 
freshly ground salt and pepper.
- Beat the cream until it has the consistency of yoghurt, 
and fold into the soup.

Serving suggestions:

- As a soup, garnished according to your preference.
- As an amuse-bouche, e.g. with a topping of celery espuma.

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