Provençal Tomato Soup
Inspired by the flavors of southern France, this smooth soup blends ripe tomatoes with herbs like thyme, oregano, and rosemary for a bright, aromatic bowl. Finished with a sprinkle of goat cheese, it’s a simple yet elegant way to bring a bit of warmth from Provence to your table.
Ingredients
Serves 4
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, quartered
- 2 garlic cloves, minced
- 2 cups low-sodium chicken broth or vegetable broth
- 2 pounds tomatoes, halved, seeded, and roughly chopped, or 1 (28-ounce) can diced tomatoes with basil (with juice)
- ¼ cup dry vermouth
- ¼ cup tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon fennel seeds
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- 6 fresh basil leaves
- Crumbled goat cheese, for serving
Directions
Heat the oil in a large saucepan or soup pot over medium heat. Once it shimmers, add the onion and cook, stirring often, until lightly browned, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Turn off the heat.
Place the chicken (or vegetable) broth, tomatoes, vermouth, tomato paste, salt, dried basil, fennel seeds, oregano, thyme, pepper, sugar, fresh basil, and the sautéed onion and garlic in the blender. Select the SOUP setting. Once the cycle finishes, divide the soup among bowls. Sprinkle goat cheese over the top and serve.
Recipes
All Recipes
Asian Chicken Wings
Bold flavor. Irresistible texture. Sweet, zesty, and gentle heat come together in a vibrant glaze that transforms everyday wings into a standout dish, ideal for entertaining or an elevated game-day snack.
Basil Pesto
Bright, fresh, and bursting with flavor, this classic basil pesto is a vibrant blend of tender greens, toasted pine nuts, garlic, and Parmesan — a perfect addition to your next dish.
Beef Tenderloin
Packed with lean protein, fresh herbs, and bold spices, this dish is vibrant, nourishing, immune-boosting, and irresistibly flavorful.
