Velouté à la tomate et aux épices en conserve

Tomato velvety and canned spices

Soups & Purees

Préparation

20 min

Traitement thermique

1h30 min

Temps de conservation

6 months in a dry and fresh place (<6 c °)

Tomato, this fruit-light, is one of the favorite foods of the French. So you are going to love with this creamy soup, which in addition to being delicious also happens to be a cheap soup.

For how many ?

The jars Le Parfait Super> Bocal - 0.75 L (diameter: 85)

Ingredients

Peeled tomatoes

1 kg

Cumin

Shallot

Mild pepper

Garlic

1 pod

Olive oil

Celery

1 branch

Salt

Pepper

Steps

Clean the celery branch and chop it, peel the garlic and shallot. Peel and weigh 1 kg of the variety of tomatoes chosen for this homemade soup recipe.
In a casserole dish, brown the shallot over low heat, the garlic clove and the minced celery branch for 5 minutes in 2 tablespoons of olive oil.
Add the peeled tomatoes, season: salt, pepper, pepper, cumin, then cook for 15 minutes covered to obtain a creamy soup.
Mix and put in jar without waiting. Fill the jars Le Parfait Super up to 2 cm from the edge then immediately proceed to the heat treatment for 1:30 to 100 ° C. Your tomato soup is finished.

Rate this recipe

3 comments

- Agnès
- October 6, 2025 at 2:56 pm
Bonjour, Est-il possible de mettre du navet dans la recette à la place du céleri ? Sinon pour ma culture : quelle est l’utilité du céleri dans cette recette de velouté de tomates ? Merci.
- Leroi
- September 18, 2024 at 2:03 pm
Merci
- Drx
- September 30, 2023 at 11:51 am
Excellent

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