Recettes > Plats Principaux > Cuisine Française

Bemange aux Tomates Recipe

Ingredients with Measurements:
- 2 cups chopped tomatoes
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup tomato paste
- 1/2 cup vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup heavy cream

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the chopped tomatoes, white wine, tomato paste, vegetable broth, salt, black pepper, thyme, basil, oregano, and red pepper flakes.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
5. Remove the pan from the heat and let it cool for a few minutes.
6. Using a blender or immersion blender, blend the mixture until smooth.
7. Return the pan to the heat and add the heavy cream.
8. Cook for an additional 5 minutes, stirring occasionally.
9. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 210
Fat: 18g
Carbohydrates: 9g
Protein: 2g

Substitutions for ingredients:
- Red wine can be used instead of white wine.
- Chicken broth can be used instead of vegetable broth.
- Half-and-half can be used instead of heavy cream.

Variations:
- Add cooked pasta to the soup for a heartier meal.
- Top the soup with croutons or grated Parmesan cheese.
- Add cooked shrimp or chicken to the soup for added protein.

Tips and tricks:
- Use fresh, ripe tomatoes for the best flavor.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- If the soup is too thick, add more vegetable broth or water to thin it out.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the soup in individual bowls and garnish with fresh herbs, such as basil or parsley.

Garnishes:
Fresh herbs, croutons, grated Parmesan cheese

Pairings:
Crusty bread, salad

Suggested side dishes:
Grilled cheese sandwich, Caesar salad

Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
- If the soup is too thick, add more vegetable broth or water to thin it out.

Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Bemange aux Tomates is a French tomato soup that has been enjoyed for centuries. It is a classic dish that is often served in French restaurants and cafes.

Flavor profiles:
This soup is rich and creamy with a slightly spicy kick from the red pepper flakes. The herbs add a subtle earthy flavor that complements the sweetness of the tomatoes.

Serving suggestions:
Serve the soup as a first course or as a light lunch or dinner. It pairs well with crusty bread and a salad for a complete meal.

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Region: French

Taste: Savory, Tangy, Herbaceous, Tomato, Rich, Tomato-Y