Tomato Soup With Fines Herbes (Soupe a La Tomate Aux Fines Herbe

“Tomato soup is only as good as the tomatoes that are used to make it, so it is no wonder that this soup is synonymous with the summer months, when the reddest, juiciest, most flavorful specimens are in the market. Also best in this season are the pungent, leafy green herbs that the French call 'fines herbes': parsley, chervil, chives, basil, and tarragon. From the cookbook "Savoring Provence" and posted for ZWT5.”

Ingredients Nutrition


  1. In a large soup pot over medium heat, warm the oil.
  2. Add the onion and saute until softened, about 1 minutes.
  3. Add the tomatoes and stir until they release their liquid, about 2 minutes.
  4. Add the sugar and continue stirring until all the liquid evaporates and the tomatoes begin to stick - or even caramelize - a little on the bottom of the pan, 2 to 3 minutes.
  5. Add half of the celery, the water, and the tomato paste and mix well.
  6. Season lightly with salt and pepper, then bring to a boil, reduce the heat to low, and simmer, uncovered, for about 30 minutes.
  7. Using a hand held blender or a potato masher, partially puree the soup, leaving the tomato fairly chunky. Add the remaining celery and simmer for 5 minutes longer to blend the flavors.
  8. Just before serving, add the green onions, parsley, chervil, and basil and stir to blend.
  9. Taste and adjust the seasoning.
  10. Ladle into bowls and serve.
  11. NOTE: Chervil is the leaves and root of this parsley family herb; they are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Substitutions: parsley or tarragon.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a