Recipe by BecR
This is a lovely tomato soup with the typical sunny flavors of the southern French countryside, and a great use for the summer tomato crop! Serve with a toasted, crusty bread rubbed with garlic and drizzled with olive oil. From "Modern French Classics" by Camille Le Folle.
- 2 onions
- 8 large ripe tomatoes
- 2 tablespoons olive oil
- 1 garlic clove, peeled
- 1 sprig fresh thyme
- 1 bay leaf
- 1 small rosemary sprig
- 6 cups water
- grated cheese (optional)
- crusty bread (optional)
Directions See How It's Made
- Peel and thinly slice the onions. Peel the tomatoes by plunging into boiling water for 2 minutes to loosen the skins, remove the seeds and chop roughly.
- Put the onions and oil in a large pan and fry lightly over a low heat until the onions are transparent. Add the tomatoes, garlic and herbs.
- Leave to simmer gently for 15 minutes and then add the measured water. Increase the heat and continue cooking for a further 10 minutes.
- Remove the herbs and garlic and mash the tomatoes with a fork or potato masher. Season only with salt.
- Serve hot with grated cheese or, if you prefer, a slice of toasted, crusty bread. Good with a rose or pinot grigio.