Soupe à la tomate
Bonjour à toutes et à tous!
Tomato soup, a classic comfort food that warms both hearts and tummies. C’est si bon! Today, we’re diving into the world of this soul-soothing dish, exploring the vibrant horticultural history of tomatoes, where they thrive in France, their rich culinary history, and the incredible roles they play in French cooking.
Tomatoes in French Terroir
Tomatoes, known as “tomates” in French, thrive in the diverse landscapes of France. From the sun-drenched vineyards of Provence to the lush gardens of Brittany, the French terroir provides an ideal environment for tomato cultivation. It’s no wonder that tomatoes from France are celebrated for their exceptional taste and quality.
A Burst of History
The history of tomatoes is as colorful as their shades. Originating in the Andes of South America, tomatoes made their way to Europe during the 16th century. Initially, they were regarded with suspicion due to their bright color and resemblance to a toxic plant. It wasn’t until the late 18th century that tomatoes gained popularity in France, where they rapidly found a place in the hearts of chefs and food lovers alike.
Tomato Soup: A French Culinary Gem
Now, let’s talk about the fantastic role of tomatoes in French cooking, especially in the classic Tomato Soup, known as “soupe de tomate.” It’s a staple of French cuisine, offering a burst of fresh flavors and heartwarming comfort in a bowl.
Tomato soup, a simple yet elegant dish, combines ripe tomatoes, aromatic herbs, and other ingredients like onions, garlic, and olive oil. The result is a velvety, rich, and flavorful soup that captures the essence of French culinary finesse. Whether served piping hot with a drizzle of olive oil or chilled on a warm summer’s day, tomato soup epitomizes the art of simple yet sublime French cuisine.
In addition to the beloved tomato soup, French cooks use tomatoes in countless French dishes, from Ratatouille, a Provencal vegetable medley, to the classic Salade Niçoise, where fresh tomatoes shine alongside other vibrant ingredients like olives and anchovies.
Tomato soup – c’est si bon!
Tomatoes are indeed a culinary treasure in the world of French cuisine, and their journey through history and French gardens is nothing short of remarkable. They add a burst of color, flavor, and an element of homey comfort to countless French recipes. N’est-ce pas? So, the next time you’re in the kitchen, embrace the incredible potential of tomatoes, and let their vibrant, sun-kissed essence brighten your culinary adventures.
A bientôt! Et bonne cuisine!
Soupe à la tomate
- 3 tbsp butter
- 2 cloves garlic
- 2 medium onions
- 5 ribs celery
- 5 large tomatoes peeled, seeded, and chopped
- 1 quart chicken stock
- 6 oz tomato paste
- Melt the butter in a large stockpot or saucepan over low heat.
- Add the garlic and onions. Cook until softened but not browned, 3 to 4 minutes.
- Add the celery and tomatoes. Cook, stirring, 3 to 4 minutes until the celery softens.
- Add the chicken stock and tomato paste. Blend well. Cook on medium-low heat for about 20 minutes, adding water if the soup gets too thick.
- Use an immersion blender to purée the soup and return to low heat.
- Salt and pepper to taste. Serve.