The real art of making this soup taste just right is to keep the delicate balance between sweet, sour and salty. Luckily, chef Johan figured this out and shares with us the the exact proportions of honey and tarragon vinegar. The result? A true delight for the taste buds. Try it yourself!
- olive oil and butter
- 2 medium-sized onions, chopped
- 2 red peppers, halved
- 2 carrots, chopped
- 4 good tomatoes, chopped
- tarragon vinegar
- pepper, salt, provençal herbs
- vegetable or chicken stock
- fresh basil
- (soy) cream
Ok, let’s rock ‘n’ roll:
- Halve the peppers and drizzle them with olive oil. Add pepper, salt and provençal herbs and place them in a preheated oven at 180°C for +/- 25 minutes.
- Sauté the chopped onions and carrots in a pan with olive oil and butter (50/50), pepper and salt. Do this slowly on a low heat for about 10 minutes. Use plenty of fat for this!
- To this, add the chopped tomatoes and garlic, as well as the grilled peppers.
- Season with 1 tablespoon tarragon vinegar and 1 teaspoon honey. Then sauté everything together for another 2 to 3 minutes.
- Add vegetable or chicken stock to 1 or 2 fingers above the vegetables.
- Cover and simmer gently for 20 minutes.
- Blend the soup and have a taste. Then correct to your own taste by adding additional honey (sweet), tarragon vinegar (sour) and/or stock (salty) if necessary.
- After blending, let the soup rest for 15 minutes to reach maximum flavour.
- Finally, when serving, finish with fresh basil and/or (soy) cream if desired.