Velouté de Tomates/Creamy Tomato Soup

Velouté means creamy, silky like texture, most of the French soups are known for their silky and smooth texture as most of this kind of soups calls for creams. Today's post goes for a creamy tomato soup which is quite simple to prepare. You can simply finish your dinner or lunch with a bowl of this ultimate soup as this soup will definitely please your tastebuds and fill the hungry tummies easily. Soups prepared with vegetables can be made simply with a double cooking method, while this velouté versions are created to save time, to deduce the expense in professional kitchens where velouté is often kept aside to serve along with various dishes. Also to say the biggest difference between the Velouté and regular vegetable loaded soups is flour which is replaced very much with potatoes as main thickening agent. However the final product tastes as much as like the soup.

Though i have already cooked varieties of veloutés, our family favourite is always this creamy tomato soup. Very simple to make, this soup is loaded with pulpy tomatoes. However i didnt hesitate a second to add some herbs to make this silky soup more flavourful and aromatic. Many velouté soups also calls for egg yolks, but my today's version is completely egg free but not vegan.Actually this velouté soup method is derived from the popular Velouté sauce in which milk is replaced with vegetable stock or else with meat stock. If you are a follower of my space, you might have noticed that i have been posting many delicious dishes from French cuisine under Journey through the cuisine as this month's blogging marathon as theme.

1/2kg Tomatoes
1no Onion(big & chopped)
1/4cup Mixed herbs (chopped)
2cups Vegetable stock
2tbsp Fresh cream
2tbsp Butter
2tbsp Flour
Salt
Pepper powder

Melt the butter in a large pot, add in the chopped onions and saute for few minutes until the onions turns transculent.

Now add the chopped tomatoes, mixed herbs, salt, pepper powder and cook in simmer until the tomatoes turns mushy.

Make a thick paste of flour with water and add the paste to the cooking tomatoes, add in the vegetable stock and bring it to boil.

Once the vegetables gets well cooked, blend the mixture and add the cream.

Serve warm.

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