Roasted tomato and beef broth soup: the perfect summer recipe

Beef broth has a pronounced taste that may come as a surprise, but it's precisely this assertive character that makes it an invaluable ally in the kitchen... and for your health! Rich in collagen, minerals and amino acids, it helps regenerate the skin, support digestion and strengthen joints and the immune system. Today, we offer you a simple, tasty and perfectly seasonal recipe based on roasted cherry tomatoes and our homemade beef broth.

Benefits on the plate

In this soup, beef broth enhances the tangy sweetness of cherry tomatoes. As well as being delicious, it's comforting, light, with no added sugar, and ideal for filling up on nutrients without weighing down your digestion. It can even be used as a light meal or appetizer for a summer dinner.

Ingredients (for 2 people):

• A nice handful of ripe cherry tomatoes, preferably from the garden �
• 2 garlic cloves, minced
• 1 tablespoon sugar-free tomato paste
• 1 tablespoon olive oil
• 1 jar Mon Bouillon beef broth
• Alphabet sprinkles (optional, but deliciously regressive)
• Salt and pepper
• 10 fresh basil leaves, chopped

Preparation:

1. Boil the tomatoes briefly for easy peeling, then dice.
2. In a saucepan, sauté the garlic in olive oil until translucent.
3. Add the tomatoes and concentrate, then simmer for 10 minutes over low heat.
4. Pour in the beef stock, add vermicelli if desired, and simmer for a further 20-30 minutes.
5. If your soup is too acidic, a pinch of baking soda will work wonders.
6. Blend to a smooth texture, season to taste, then add the basil just before serving.

Enjoy piping hot, with a touch of fresh basil.

A dish that warms the heart and does the body good. Enjoy it on an August evening, when the days are slowly getting shorter, and you're looking to fill up on comfort - without giving up on lightness.