Tomato velouté soup

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.

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  • 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)
  • Salt
  • 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.
Tip: For an interesting food styling, I cut half of a potato into small cubes (approximately 1 cm), I baked them and I served them on top of the soup!

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