French Tomato Soup

Soup, Soups & Stews

Classic French tomato soup with sun-dried tomatoes, fresh herbs, and crème fraîche. Blended until velvety smooth. It's loved for its authentic, sunny flavour and is a classic recipe rooted in farmhouse tradition. Brilliant with summer tomatoes, perfectly decent with tinned ones in winter. Serve with golden croutons and crusty bread.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 4

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Ingredients  

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• 1 tbsp olive oil extra virgin
• 1 onion white or yellow
• 2 cloves garlic
• 1 tbsp tomato paste
• 700 gr tomatoes or use tinned with no additives in winter
• 6 sun-dried tomatoes packed in oil best
• 1 carrot optional, for sweetness
• 750 ml vegetable stock or homemade vegetable broth
• 2 sprigs thyme
• 1 bay leaf
• 2 tbsp crème fraîche optional, for serving
• 1 handful basil optional, for serving
• 1 baguette for croutons
• salt and black pepper

Equipment

• 1 dutch oven minimum 4l capacity
• 1 wooden spoon
• 1 chopping board
• 1 knife
• 1 food processor or Immersion blender (stick blender)
• 1 ladle
• 1 baking tray

Instructions

1. 1. Prepare the vegetables

   Heat olive oil in a heavy-bottomed pot on medium. Sauté onion and carrot gently until translucent (about 3 minutes). Add garlic and cook for another 30 seconds, do not let it brown.
2. 2. Build base flavour

   Stir in tomato paste and chopped sun-dried tomatoes, cook for 2 minutes to develop depth.
3. 3. Simmer

   Add fresh tomatoes, thyme, bay leaf, vegetable stock, and a pinch of salt. Bring to a gentle boil, then lower to a simmer. Cover and cook 25–30 minutes, stirring only occasionally.
4. 4. Blend

   Remove bay leaf and thyme stems. Blitz the soup with a hand blender until completely smooth and creamy. Add salt and black pepper to taste.
5. 5. Prepare croutons

   While the soup finishes, cube the bread, toss with olive oil, and bake at 180°C for 10 minutes, top with a little cheese if desired.
6. 6. Finish and garnish

   Stir in crème fraîche if using, ladle into bowls. Garnish with torn fresh basil and hot croutons!

Notes

• Authentic tip: Some French cooks add a little honey, or finish with a swirl of cream for extra velouté texture.
• Use best local tomatoes in late summer, the soup is only as good as your produce!
• Sun-dried tomatoes mimic the intensity found in Provençal versions; substitute with tomato powder if you prefer.

About this recipe

Tomato soup has been a beloved staple in French kitchens for generations, cherished for its comforting warmth and the simple pleasure of ripe tomatoes transformed into velvety richness. Known as soupe de tomate, this soup reflects a long tradition rooted in the French countryside, where seasonal tomatoes are celebrated in every household once summer’s bounty was at its peak.

Regarding origins, did you know tomatoes originally came from the Americas? Specifically the Andean region of South America, and were introduced to Europe in the 16th century through Spanish explorers. They entered French cuisine somewhat later and were initially met with suspicion, but by the 18th century, French gardeners and cooks embraced them. So while tomatoes are often associated with Italian cuisine, their journey to France was part of the broader Columbian exchange, making this French tomato soup a beautiful example of ingredient adaptation and refinement in regional cooking.