For a reason that does not belong nor to the current time neither to the future, so it’s obvious that it belongs to the past, every time I prepare a tomato soup I remember of Almodóvar’s “Women on the verge of a nervous breakdown” movie. In this velouté version, there is a delicious special taste thanks to the carrots, the smoked paprika and the thyme.
- MUSHROOM VELOUTÉ SOUP WITH CHESTNUTS AND TORTELLINI
- CAULIFLOWER VELOUTÉ SOUP WITH TRUFFLE OIL
- CARROT & PUMPKIN VELOUTE SOUP
- 1 large potato
- 4 tomatoes
- 2 onions
- 1 carrot
- 1 clove of garlic (optionally)
- 50 ml olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon thyme
- 500 ml water (or vegetable broth)
- Freshly ground pepper
- Preheat oven to 180°C.
- Peel the potato and cut it into small pieces.
- Cut the tomatoes and the onions into quarters and the carrot into medium pieces.
- Grease a baking pan with olive oil and place on it all the ingredients except of the water (or the broth).
- Bake the vegetables until crusty so they will get a “grilled” taste.
- Then transfer all ingredients inside a pot, add the water or the broth and simmer for 7-8 minutes.
- Blend with an immersion blender and serve.