Tomato velouté

Prepare and enjoy this tomato soup take us back with memories to our trip to Ireland a few year ago 🙂 .

zuppa pomodori

We were on the windy cliffs of Dun Aonghasa, the most famous of the prehistoric stone forts of the Aran Islands, County Galway. After a morning spent in the company of hospitable Irish weather, we could not ask for more 😉 .

It was served quite hot with a fragrant beer brown bread, coated with abundant of butter slightly salty. After all that walking on rocky paths, we just deserved it! 🙂

If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.


Vellutata di pomodoro

Cuisine Senza glutine, Senza uova, Vegetariana
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Difficulty Facile


  • 800 g of tomato sauce
  • 1 onion
  • 1 shallot
  • 1 carrot
  • 1 potato
  • 1 liter of vegetable broth
  • 200 ml cream or milk
  • oregano
  • pepper
  • chives
  • salt


  1. Finely chop onion, shallots and carrot and saute in a pan for a few minutes.
  2. Add the potato cut, tomatoes, broth and spices.
  3. Simmer 25 minutes, then mix with the immersion blender, until you'll reach a creamy consistency.
  4. Add the cream, return to a boil and, if necessary, adjust salt.


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