Teresa's Recipes
Soupe de Tomates
Immerse yourself in the heart of French cuisine with this elegant Soupe de Tomates, a velvety tomato soup that is as comforting as it is sophisticated. Crafted with the ripest, juiciest tomatoes, fragrant herbs, and a luxurious splash of rich cream, this soup captures the essence of summer in every spoonful. Traditionally served as a starter or a light meal, it evokes warmth and joy, making it a timeless classic. Perfectly paired with a crusty baguette or a fresh salad, it invites you to savor the simple pleasures of life. Historically, tomato soup has roots in Italian cuisine, but the French have embraced it with their own flair, making it a staple in bistros across the country.
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 2 pounds, chopped Fresh tomatoes
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 1/4 cup, chopped Fresh basil
- 1 tablespoon, chopped Fresh thyme
- to taste Salt
- to taste Pepper
- 1/2 cup Heavy cream
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 220
- Fat: 14g
- Carbs: 20g
- Protein: 3g
- Sodium: 600mg
- Sugar: 6g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is soft and translucent.
- Stir in the chopped fresh tomatoes and tomato paste, cooking for an additional 5 minutes while stirring occasionally to blend the flavors.
- Pour in the vegetable broth, then add the chopped basil, thyme, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and let the soup simmer for 20 minutes, allowing the flavors to meld beautifully.
- Using an immersion blender or a regular blender, carefully puree the soup until smooth, ensuring a creamy texture.
- Return the pureed soup to the pot and stir in the heavy cream. Heat gently until warmed through; do not boil.
- Taste and adjust seasoning if necessary, then serve hot. Garnish with additional fresh basil if desired.
Tips
- For a spicier version, add a pinch of crushed red pepper flakes during the sautéing step.
- If you prefer a chunkier texture, reserve some of the chopped tomatoes and add them back to the soup after blending.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits.