I was talking to my sister about this recipe for tomato soup. It is very easy and very tasty. I love gazpacho and often make it to use up the tomatoes from my garden but I think I like this French recipe better. The only thing about it is that it requires some cooking unlike gazpacho, but it isn’t labor intensive.
Summer Tomato Soup (Soupe de Tomates Fraiches)
1 Tbsp olive oil
1 large onion, chopped
1 carrot chopped
2 1/4 pounds ripe tomatoes, cored and quartered
2 garlic cloves, chopped
5 thyme sprigs or 1/4 tsp. dried thyme
1/4 tsp dried marjoram
1 bay leaf
3 Tbsp sour cream if serving hot
Heat the olive oil in a large saucepan. Add the onion and carrot and cook over medium heat for 3-4 minutes, until just softened, stirring occasionally. Be sure not to brown. (I usually cook a little longer just because the carrot always seems to take a while to soften.)
Add the tomatoes, garlic and herbs. Reduce the heat and simmer, covered for 30 minutes. (I usually cook it about an hour until it is all mushy and soft.)
The quartered tomatoes from my very own garden.
I used this little package of thyme and bay leaves to season it. Attention! Be sure and remove all of the bay leaf–people can choke on it as it doesn’t soften.
How it looks after it has cooked.
Pass the soup through a food mill into the pan. (I use my food processor.) Stir in sour cream if serving heated. Garnish with cream or a sprinkle of something green-I used chopped parsely.