The success of this simple soup—which Evelyne Geoffray often serves topped with chopped fresh chervil, with slices of garlic-rubbed grilled baguette on the side—depends on the quality of the tomatoes with which it's made.
3–4 large ripe red tomatoes, cored,
and coarsely chopped
2 medium yellow onions, peeled,
2 russet potatoes, peeled,
2 garlic cloves, peeled
2 sprigs fresh thyme
3 sprigs fresh parsley
2 tbsp. crème fraîche
Salt and freshly ground black pepper
1. Put tomatoes, onions, potatoes, garlic, thyme, parsley, 1 large pinch salt, and 4 cups water into a large pot. Bring to a boil over high heat, reduce heat to medium-low, and simmer, stirring often, until vegetables are soft, about 30 minutes.
2. Pass soup through a food mill into a large pot; or remove and discard thyme and parsley, purée soup in a blender, and pass soup through a sieve back into pot.
3. Whisk in crème fraîche and season to taste with salt and pepper.