Tomato Soup

Preparation info

  • Makes


    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Needless to say I’m an admirer of the great classics of French cooking, and I have nothing against going to great lengths if there’s a payoff in flavor. But I get annoyed when I see a recipe that’s needlessly complicated and needlessly rich, and that has too many ingredients. Nowhere is this more true than with the classic French recipes for tomato soup. One tomato soup classic, purée portugaise, has you sweat diced onions, carrots, and unsmoked bacon with thyme and a bay leaf. The tomatoes