What you want for soups of any kind are really ripe vegetables – so late summer is where you will typically get the best tomatoes – savour them! Also, while the recipe below can be followed as is, I really can’t stress enough how easily variable soup recipes are: basically, you can throw in there whatever you have leftover, season it to taste and you will be just fine – do not limit yourself to strictly following recipes!
Ingredients (ca. 2-3 people):
- 1/2 tablespoon of butter (or olive oil)
- 1 onion, cut finely
- 1-2 garlic cloves, cut finely
- 800g ripe tomatoes, roughly chopped (canned tomatoes are fine too)
- 2-3 dl of bouillon
- 100g of crème fraïche (or cream, both optional)
- salt and pepper
- basil & crème fraïche for decoration
Melt the butter in a pan, add garlic and onions and stir for 1-2 minutes. Add the tomates, stir for 1 minute. Add the bouillon and heat everything until it bouils. Reduce the heat and let it simmer for 20 minutes. Add the crème fraïche and purée the soup. Salt and pepper to taste.
Decorate with a bit of crème fraïche and fresh basil – and enjoy!
PS: I served it with bread and home-made basil-garlic butter.