Fresh Tomato Soup
Fresh tomatoes simmered with sun-dried tomatoes and herbs, then blended with crème fraîche until velvety smooth. Sunny, tangy, and comforting. The farmhouse classic that's brilliant with golden croutons and crusty bread!
Ingredients
- 1 tbsp olive oil extra virgin
- 1 onion white or yellow
- 2 cloves garlic
- 1 tbsp tomato paste
- 700 gr tomatoes or use tinned with no additives in winter
- 6 sun-dried tomatoes packed in oil best
- 1 carrot optional, for sweetness
- 750 ml vegetable stock or homemade vegetable broth
- 2 sprigs thyme
- 1 bay leaf
- 2 tbsp crème fraîche optional, for serving
- 1 handful basil optional, for serving
- 1 baguette for croutons
- salt and black pepper
Equipment
- 1 dutch oven minimum 4l capacity
- 1 knife
- 1 food processor or Immersion blender (stick blender)
- 1 ladle
Instructions
1. Prepare the vegetables
- Heat the olive oil in a heavy pot over medium. Sauté the onion and carrot gently until translucent, about 3 minutes. Add the garlic for 30 seconds, without letting it brown.
2. Build base flavour
- Stir in the tomato paste and chopped sun-dried tomatoes and cook for 2 minutes to develop depth.
3. Simmer
- Add the fresh tomatoes, thyme, bay leaf, stock and a pinch of salt. Bring to a gentle boil, then lower to a simmer. Cover and cook 25–30 minutes, stirring occasionally.
4. Blend
- Remove the bay leaf and thyme stems. Blitz with a hand blender until completely smooth. Season with salt and black pepper.
5. Prepare croutons
- While the soup finishes, cube the baguette, toss with olive oil and bake at 180°C for 10 minutes, adding a little cheese if you like.
6. Finish and garnish
- Stir in the crème fraîche if using, and ladle into bowls. Garnish with torn basil and hot croutons.
Notes
- The soup is only as good as your tomatoes. Use the best in late summer.
- Sun-dried tomatoes mimic the intensity of Provençal versions; tomato powder works as a substitute.
- Some French cooks add a little honey, or finish with a swirl of cream for extra velouté texture.