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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.

Yield: serves 6

Ingredients

  • 34 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

Instructions

  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, puree soup in a blender, and pass soup through a sieve back into pot.
  3. Whisk in creme fraiche and season to taste with salt and pepper.

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