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French Food: Summer Tomato Soup (Soupe de Tomates Fraîches)

French Food: Summer Tomato Soup (Soupe de Tomates Fraîches)

The success of this soup depends on having ripe, full-flavoured tomatoes, such as the oval plum variety, so make it when the tomato season is at its peak. It is equally delicious served cold. #Variation# To serve the soup cold, omit the cream or yogurt and leave to cool, then chill.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Easy Recipes, Side Dishes, Soups, Starters
Cuisine French
Servings 4


  • 15 ml/1 tbsp olive oil
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 kg/2¼ lb ripe tomatoes, cored and quartered
  • 2 garlic cloves, chopped
  • 5 thyme sprigs, or l.5 ml / 1/4 tsp dried thyme
  • 4 or 5 marjoram sprigs, or l.5 ml / ¼ tsp dried marjoram
  • 1 bay leaf
  • 45 ml/ 3 tbsp crème fraîche, soured cream or yogurt, plus a little extra to garnish
  • Salt and freshly ground black pepper


  • Heat the olive oil in a large preferably stainless steel saucepan or flameproof casserole.
  • Add the onion and carrot and cook over a medium heat for 3—4 minutes, until just softened, stirring occasionally.
  • Add the tomatoes, garlic and herbs. Reduce the heat and simmer, covered, for 30 minutes.
  • Pass the soup through a food mill or press through a sieve into the pan Stir in the cream or yogurt and season. Reheat gently and serve garnished with a spoonful of cream or yogurt and a sprig of marjoram.
Keyword Soup recipes