French Tomato Soup

Name: French Tomato Soup
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 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

Serves
serves 6

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.

Ingredients

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

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Instructions

Step 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.

Step 2

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.

Step 3

Whisk in creme fraiche and season to taste with salt and pepper.

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.