Recette Strawberry Mascarpone Tartlets
The taste of summer, even when winter sets in
As soon as the cold weather arrives, this SAVOURA tricolour tomato soup becomes a true comfort staple. The roasted vegetables create a soft, lightly caramelized, almost melting base, while the smoky note enhances the flavours without overpowering them. As it simmers, it fills the kitchen with a warm, nostalgic aroma, a reminder of summer tomatoes, right in the heart of winter. It’s the kind of recipe you come back to often, share effortlessly, and remake without ever getting tired of it.
Ingredients
- 1 package (680 g) SAVOURA tricolour tomatoes
- 1 medium sweet potato
- 1 red onion
- 2 to 3 Nantes carrots
- 2 to 3 garlic cloves, peeled
- Chère Olive extra virgin olive oil – Chipotle
- Salt and pepper, to taste
- 1 level tsp smoked paprika
- About ¾ of a 900 ml carton of vegetable broth, or more, depending on desired texture
Preparation
- Preheat the oven to 400°F (205°C). Cut the sweet potato into large cubes, slice the carrots and cut the onion into large pieces.
- Spread all the vegetables on a baking sheet along with the whole tomatoes and garlic cloves. Drizzle with Chipotle olive oil and season generously.
- Roast for 35 to 40 minutes, until the vegetables are tender, lightly golden and almost confit-like.
- Transfer everything to a large pot. Add the vegetable broth, starting with about ¾ of the carton, and heat gently.
- Using a potato masher or an immersion blender, mash in short pulses. The goal is a rustic texture — not too smooth, not too chunky.
- Stir in the smoked paprika. Taste, adjust seasoning and let simmer gently for 5 to 10 minutes. Serve hot.
Tip
No Chipotle extra virgin olive oil on hand? No problem. Add an extra pinch of smoked paprika or ½ tsp of red curry paste, stirred into the soup at the end of cooking, for a subtle smoky, spicy note.
