Provençal Tomato Soup

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This Simple Provençal Tomato Soup with Goat Cheese Tartines is a family favorite and gives a South of France spin to the American Classic. Adding basil pesto to the soup at the last minute brings a brightness to the dish that harkens Provence.

For the Soup: - Extra virgin olive oil - Onion - Garlic - Thyme - Chicken stock - Tomatoes - Carrots - Salt & Ground pepper

Ingredients

STEP 1

Heat the olive oil over medium heat. Add the onions, garlic and thyme. Let cook for 5 minutes until onions are translucent.

STEP 2

Stir in the chicken stock (0r vegetable stock), tomatoes, carrots, salt & pepper. Bring the soup to a boil then reduce the heat and simmer for for 15 minutes.

STEP 3

Turn off the heat.  Remove the sprigs of thyme (if you used fresh thyme) and discard. Add the cream and pesto. Mix with an immersion blender. Serve.

STEP 4

While the soup is simmering on the stove, slice a Baguette into 8, ¾ inch slices.

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