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.
- 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.