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, 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.