Tomatoes and red peppers soup
15
30
6
No
Ingredients
- 4 large tomatoes sliced into quarters
- 15 ml (1 tablespoon) of butter
- 2 chopped garlic cloves
- 2 seeded and diced red peppers
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of fresh basil or 10 ml (2 teaspoons) of dried basil
- Salt and pepper up to taste
- 500 ml (2 cups) of milk
Preparation
Side-by-side mode
- Brown with butter garlic, tomatoes, peppers and Les Cultures de chez nous sliced leeks. Add basil. Salt and pepper. Cook for about 20 minutes or until vegetables tenders.
- Add milk and pour into mixer or blender. Reduce into puree and cool down.
Chef’s note
Chef's advice
For a smoother texture, set soup in a sieve.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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