Tomato Soup (Potage à la Tomate)

This soup is typical of most French seasonal soups. So rich in tomato flavor, it must have been created by a farmer’s wife to take advantage of an overabundance of sun-ripened tomatoes at the end of the summer. Thickened with other vegetables, this soup is the essence of summer.


Preparation time: 15 minutes

Cooking time: 30 minutes

Yield: 6 to 8 servings

• 4 large vine-ripened tomatoes, cored, seeded, and coarsely chopped
• 2 medium russet potatoes, peeled and diced
• 2 medium onions, chopped
• 2 cloves garlic, peeled and crushed
• 3 sprigs fresh flat-leaf parsley
• 2 sprigs fresh thyme or 1⁄2 teaspoon dried thyme
• 1 bay leaf
• 1⁄2 teaspoon salt
• 4 cups water
• Pepper
• 2 tablespoons crème fraîche or sour cream

Combine the tomatoes, potatoes, onions, garlic, parsley, thyme, bay leaf, salt, and water in a saucepan and bring to a boil over medium-high heat.

Reduce the heat and simmer for approximately 30 minutes, or until the vegetables are soft.

Either pass the soup through a food mill into another saucepan, or remove and discard the parsley, thyme, and bay leaf and puree in a blender.

Season with salt and pepper to taste. Stir in the crème fraîche or sour cream before serving.


Source:


http://www.dummies.com/how-to/content/tomato-soup-potage-a-la-tomate.html