Soupe a La Tomate France
Experience the rich, comforting flavors of France with Soupe à La Tomate, a classic French tomato soup recipe that’s as elegant as it is satisfying. Featuring sweet, sun-ripened tomatoes blended with aromatic vegetables, fresh herbs, and a touch of velvety heavy cream, this soup achieves a perfect balance of tangy and savory notes. A hint of caramelized tomato paste deepens the flavor, while fresh basil adds a fragrant finish. Served with golden, broiled Gruyère-topped baguette slices, this dish is the epitome of French sophistication and comfort food. Perfect as a starter or light meal, this recipe will transport your taste buds straight to the rustic kitchens of the French countryside.
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Recipe Information
Ingredients
- 8 medium ripe tomatoes
- 1 large onion
- 3 cloves garlic cloves
- 1 medium carrot
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 teaspoon sugar
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 6 leaves fresh basil leaves
- 8 slices baguette slices
- 0.5 cup grated Gruyère cheese
Instructions
Start by scoring a small 'X' on the bottom of each tomato. Bring a pot of water to a boil, then blanch the tomatoes for 30 seconds. Remove them and immediately transfer to an ice water bath. Peel off the skins and roughly chop the tomatoes. Set aside.
Peel and finely chop the onion, garlic, and carrot.
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and carrot. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the tomato paste and cook for 1 minute to caramelize it slightly.
Add the chopped tomatoes to the pot, followed by the vegetable broth, sugar, thyme sprigs, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, allowing the flavors to meld.
Remove the thyme sprigs and bay leaf. Using an immersion blender (or working in batches with a countertop blender), blend the soup until smooth.
Taste and adjust seasoning with additional salt or pepper, if needed.
Stir in the heavy cream to create a velvety texture.
Meanwhile, preheat your oven's broiler. Arrange the baguette slices on a baking sheet. Sprinkle grated Gruyère cheese over each slice and broil until bubbly and golden brown, about 2-3 minutes.
Ladle the soup into bowls and garnish with fresh basil leaves. Serve alongside the cheesy baguette slices for dipping.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 6671 mg | 290% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 60.0 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 916 mg | 70% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5224 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
