Preparation time: 15 minutes
Cooking time: 35 minutes
 

You could add some dried tomatoes to accentuate the tomato flavor of the tomato velouté.

For the tomato and basil velouté

1. Sauté the chopped shallot, chopped garlic and thinly sliced red pepper in the olive oil.
2. Add the undrained tomatoes, two pinches of sugar, salt and pepper. Cook 20 minutes.
3. Purée the soup. Add the quick tapioca, bring to a boil and cook 4 minutes.

For the zucchini and chevre velouté

1. Sauté the sliced zucchini with the garlic and onions.
2. Add the chicken stock. Cook 15 minutes.
3. Purée the soup. Add the traditional tapioca, bring to a boil and cook 7 minutes.
4. Incorporate the chevre slices and stir until melted.

Finishing

1. Spread a few croutons with chevre.
2. Ladle out the tomato velouté, followed by the zucchini velouté.
3. Finish with a few croutons.