
- 1 fondue Chic! au gin by 1001 Fondues, snack size, 125 g (4 oz.), sliced into strips
- Olive oil
- 1 medium onion, sliced
- 3 cloves garlic, chopped
- 2 x 796 ml (28 oz) diced tomatoes, canned
- Herbes de Provence, to taste
- 450 ml (1 ¾ cups) vegetable broth
- 60 ml (1/4 cup) tomato paste
- Pinch of sugar
- 1 baguette
- Fresh basil pesto
- Salt and pepper
- In a large saucepan, heat olive oil over medium heat. Cook the onion for 5 minutes. Add garlic and cook for 1 more minute. Add tomatoes and Herbes de Provence. Sauté for 4 to 5 minutes, stirring occasionally. Add vegetable broth, tomato paste, and sugar. Season with salt and pepper. Bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Blend soup with a hand blender or electric mixer until smooth. Adjust seasoning if necessary.
- Preheat the oven to 200 °C (400 °F).
- Cut the baguette into three and then slice horizontally. Toast or grill until golden. Brush the bread slices with basil pesto. Top with strips of raw cheese fondue. Bake for 6 to 8 minutes, until the internal temperature is at least 75 °C (167 °F).
- Serve the soup, drizzle with olive oil and season with pepper. Serve with cheese croutons. Optionally, garnish with fresh basil. Serve immediately.
Savour the essence of the harvest with a tomato soup perfected the 1001 Fondues way! Let it be the ultimate comforting starter for any occasion. Embrace the joy of this abundant season!

This superb cheese fondue is a uniquely innovative combination! The floral notes of the Mauricie-based Mariana distillery’s Violette gin are perfectly set off by a flavourful blend of local cheeses. Chic! au gin will delight fondue-lovers looking for something deliciously different.
