📝 About This Recipe
This elegant French classic elevates the humble tomato into a velvety masterpiece through the traditional technique of a light roux and a final touch of heavy cream. Bursting with the brightness of sun-ripened tomatoes and the aromatic allure of fresh basil, it offers a sophisticated balance of acidity and richness. It is a quintessential 'potage' that captures the essence of a Provencal summer, yet remains a comforting staple in Parisian bistros year-round.
🥗 Ingredients
The Aromatics
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 large Yellow Onion (finely diced)
- 1 medium Carrot (peeled and finely shredded to add natural sweetness)
- 3 cloves Garlic (minced)
The Base
- 2 tablespoons All-purpose Flour (to create a light thickening roux)
- 28 ounces San Marzano Canned Tomatoes (whole peeled, crushed by hand)
- 3 cups Chicken or Vegetable Velouté Stock (low sodium)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 teaspoon Granulated Sugar (to balance the acidity)
Herbs and Finishing
- 1 cup Fresh Basil Leaves (loosely packed, plus extra for garnish)
- 1/2 cup Heavy Cream (at room temperature)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Cracked Black Pepper (freshly ground)
- 4 tablespoons Crème Fraîche (for serving)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large pot, melt the butter over medium-low heat until it begins to foam.
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2
Add the diced onions and shredded carrots. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent and the carrots have softened significantly.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown.
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4
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This creates a blonde roux that will give the soup its signature body.
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5
Whisk in the tomato paste and cook for another minute to caramelize the sugars and deepen the flavor.
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6
Slowly pour in the stock while whisking to ensure no flour lumps form. Add the crushed tomatoes (with their juices) and the teaspoon of sugar.
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7
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered for 25 minutes, allowing the flavors to marry.
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8
Remove the pot from the heat. Stir in the fresh basil leaves; the residual heat will wilt them and release their essential oils.
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9
Using an immersion blender, puree the soup until completely smooth. For an ultra-fine 'restaurant style' texture, pass the pureed soup through a fine-mesh sieve (chinois) back into the pot.
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10
Return the pot to low heat and slowly stir in the heavy cream. Season with sea salt and freshly cracked black pepper to taste.
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11
Warm the soup through for 2-3 minutes, but do not let it reach a boil once the cream has been added, as this may break the emulsion.
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12
Ladle the hot soup into warmed bowls. Garnish with a dollop of crème fraîche and a chiffonade of fresh basil.
💡 Chef's Tips
Always use high-quality canned tomatoes like San Marzano if fresh, vine-ripened tomatoes are not in season. Don't skip the shredded carrot; it provides a natural glucose that balances tomato acidity better than sugar alone. If the soup feels too thick after blending, add a splash more stock or water to reach your desired consistency. To prevent the cream from curdling, ensure it is at room temperature before tempering it into the hot soup. For a deeper herbaceous flavor, add a small sprig of thyme during the simmering process and remove before blending.
🍽️ Serving Suggestions
Serve with a warm, crusty French baguette or garlic-rubbed crostini. Pair with a crisp, chilled glass of Rosé from Provence or a light Sauvignon Blanc. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette. For a more substantial meal, serve alongside a classic Croque Monsieur. A drizzle of high-quality extra virgin olive oil just before serving adds a beautiful peppery finish.