Michel Roux's Tomato Veloute with Pistou

Add the olive oil to a large non-stick sauté pan and heat over a medium heat. Add the onions and garlic to the pan and sauté for 3-4 minutes until softened. Add the tomatoes and pepper to the pan and continue to cook for 4 minutes. Add piment d’espelette and vegetable stock and bring up to a gentle simmer. Cook for 15-20 minutes.

Meanwhile, place the garlic and half of the basil into a pestle and mortar. Add half the olive oil and pound until course. Add the remaining basil and olive oil and season generously with salt and pepper. Add the piment d’esplette and lemon zest and pound again until smooth. 

Once the tomatoes have softened and the soup has thickened a little, blend until smooth with a stick blender. Taste again and add a little more seasoning if needed.

Ladle into bowls and top with a generous amount of pistou. Serve with crunchy bread. The great thing about this soup is that it’s equally delicious hot or cold. Enjoy!!