Domaine de Brocfontaine

Gentle Gourmet
Institut de la cuisine et la pâtisserie végétales, au Domaine de Brocfontaine

Domaine de Brocfontaine

Fancy vegan tomato soup

Creating a vegan tomato soup with gastronomic Michelin star quality involves focusing on flavors, presentation, and attention to detail. Here’s a recipe concept for a vegan tomato soup that could meet those criteria:

Vegan Tomato Soup with Gastronomic Michelin Star Quality:



  1. Preheat the oven to 200°C. Cut the tomatoes and red bell pepper in half, remove the seeds, and place them on a baking sheet lined with parchment paper, cut side up.
  2. Drizzle the tomatoes and red bell pepper with olive oil and sprinkle them with salt and pepper. Roast in the preheated oven for about 30 minutes or until they are softened and slightly caramelized.
  3. In a large pot, heat the olive oil over medium heat. Add the diced red onion and minced garlic, and sauté until translucent and fragrant.
  4. Once the roasted tomatoes and red bell pepper are done, carefully transfer them to the pot with the onion and garlic. Stir in the basil, dried oregano, smoked paprika, and vegetable broth. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
  5. Using an immersion blender or a regular blender, purée the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid.
  6. Return the soup to the pot and season with additional salt and pepper, if needed. If the soup is too thick, you can add more vegetable broth or water to achieve the desired consistency.
  7. To serve, ladle the soup into bowls and garnish with fresh basil leaves, a dollop of vegan cream, and a sprinkle of microgreens or edible flowers for an elegant touch.

This recipe combines the rich flavors of roasted tomatoes and red bell pepper with aromatic herbs and spices, resulting in a creamy and flavorful vegan tomato soup. The presentation can be enhanced with carefully arranged garnishes and attention to detail, contributing to the gastronomic Michelin star quality.

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