Recipe Spicy tomato velouté

The tomato - whter you consider it a fruit or a vegetable - is definitely a favourite food. You'll love this creamy soup. It's not only delicious, but inexpensive.

Velouté à la tomate et aux épices en conserve
Preparation time:
20 min
Heat treatment time:
30 min
Community rating:


Number of persons: 6 servings
  • 1 kg peeled tomatoes
  • Cumin
  • 2 shallots
  • Sweet pepper
  • 1 clove of garlic
  • Olive oil
  • 1 stalk of celery
  • Salt, pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  1. Clean and chop the celery stalk. Peel the garlic and shallots. Peel and weigh 1 kg of whichever variety of tomato you prefer for this recipe.
  2. In a stockpot, cook the shallots, garlic and celery for 5 minutes over low heat in 2 tablespoons of olive oil.
  3. Add the peeled tomatoes, and season with salt, pepper, sweet pepper and cumin. Cover and cook for 15 minutes to get a creamy soup.
  4. Blend well and pour immediately into the jars. Fill the Le Parfait Super jars up to 2 cm from the rim, then immediately sterilise for 45 minutes at 100°C. Your tomato velouté is ready!

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