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.
French Tomato Soup
The success of this simple soup depends on the quality of the tomatoes with which it's made.
Yield: serves 6
3⁄4 large ripe red tomatoes, cored, and coarsely chopped
2 medium yellow onions, peeled, and chopped
2 russet potatoes, peeled, and quartered
2 cloves garlic, peeled
2 sprigs fresh thyme
3 sprigs fresh parsley
2 Tbsp. creme fraiche
Salt and freshly ground black peppe
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.
Pass soup through a food mill into a large pot; or remove and discard thyme and parsley, puree soup in a blender, and pass soup through a sieve back into pot.
Whisk in creme fraiche and season to taste with salt and pepper.