Clam Soup with Tomatoes and Vegetables

Rating: 3.76 / 5.00 (82 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the mussel soup with tomatoes and vegetables, finely chop the leek and onion, cut the root vegetables into julienne strips. Boil the mussels in salted water until they open and then remove them. Use some mussel water to pour the soup.

Cook vegetables with tomatoes and tomato paste (or canned tomatoes) with vegetable stock, the mussel cooking water, bay leaf, salt, lemon and white wine until soft. Towards the end of the cooking time, add garlic, finely chopped parsley, and the deveined mussel meat to the soup. Brush white bread with olive oil and bake briefly in the oven and serve with the hot mussel soup with tomatoes and vegetables.

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