French Tomato Soup
Imagine a bowl the color of late summer, rich orange-red, glossy from olive oil, flecked with green thyme leaves. The aroma is intoxicating — warm garlic, ripe tomatoes, a whisper of herbs. You dip a hunk of baguette into it, the crust soaking up broth, the inside collapsing into tenderness. Maybe you finish with a spoonful of cream stirred in, marbling the soup into silk. It’s simple, sensual, and quietly luxurious.
Ingredients
- 3 lbs Roma tomatoes or canned San Marzano if out of season
- 2 tablespoon olive oil
- 1 cup onion about 2 medium, finely chopped
- 1 bay leaf
- 3 fresh thyme
- 4 cups vegetable stock
- 1 tablespoon dry white wine optional, but French as hell
- ½ cup heavy cream optional, for a luxe finish
- 1 tablespoon Salt
- ½ teaspoon white pepper
- Fresh basil or thyme for garnish
Instructions
- Slice tomatoes in half lengthwise and roast skin side up in a 375 degree oven for 30 min until browned.
- While tomatoes roast heat olive oil in a heavy pot. Add onion, bay and thyme. Sweat on low heat until softened and fragrant.
- Add roasted tomatoes, cover with stick and add optional brandy/wine. Simmer 30 minutes.
- Remove herbs, blend until smooth. Return to pot. Adjust seasoning.
- Swirl in cream if using, garnish with thyme or basil, and serve with baguette.
Nutrition
Calories: 267kcalCarbohydrates: 21gProtein: 7gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 39mgSodium: 1227mgPotassium: 955mgFiber: 5gSugar: 14gVitamin A: 3815IUVitamin C: 51mgCalcium: 73mgIron: 1mg
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