Toma’Gusto soup with pigeon

Toma'Gusto soup with pigeon


  • 6 Toma’Gusto Tomatoes
  • 2 onions
  • 1 clove of garlic
  • 2 medium potatoes
  • 4 medium carrots
  • 2 l poultry broth
  • Olive oil
  • Pepper and salt
  • Paprika powder

Type of dish



  • Cut all vegetables into small pieces.
  • Heat a dash of olive oil in a large saucepan.
  • Add the onion and the garlic and sauté until translucent.
  • Add the pieces of carrot and potato and let them cook for a while.
  • Add the Toma’Gusto pieces and stir well. Let it cook for a while.
  • Pour about 1.5 liters of broth into the bowl until the vegetables are covered and cook until all the vegetables are tender.
  • Blend the soup until smooth. Add the rest of the stock and possibly a little more or less depending on the thickness of the soup.
  • Allow to boil for a while after mixing/blending.
  • Serve in pretty bowls and garnish with fresh croutons and some flat-leaf parsley.

Tip for a festive soup: Briefly fry a pigeon breast in a knob of rosé butter and cut it into thin strips.

Recipe made by @maison_madelise