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We're posting this week from Samoëns, France where we're spending a week vacationing with our daughter, her husband and our three granddaughters. Samoëns is a tiny French village about an hour outside of Geneva, in the heart of the French Alps. We've been immersed in staggering beauty, as you'll see from the pictures, and have stayed busy from morning till night with all kinds of outdoor activities, exploring charming Samoëns and keeping up with our girlies...............
Roasted Tomato & Potato Soup w/ Herbes de Provence & Buttery Rosemary Croutons
Ingredients for the soup:
1 pound Compari tomatoes, halved
3 medium yellow potatoes, halved
4 medium carrots, sliced in half inch pieces
4 medium shallots, halved
2 medium onions, quartered
10-12 sprigs fresh thyme
1 teaspoon Herbes de Provence
1 teaspoon sea salt
2 teaspoons brown sugar
¼ cup extra virgin olive oil
6 cups low sodium chicken broth (or vegetable stock to make it vegetarian)
3 med bay leaves
½ medium baguette, cut into approximately ¾ inch squares
1 tablespoon extra virgin olive oil
1 tablespoon butter
½ teaspoon garlic powder
½ teaspoon sea salt
1 tablespoon finely chopped fresh rosemary
Directions for the soup:
1. Preheat oven to 425˚F.
2. Toss all vegetables and the fresh thyme on a large baking sheet with the sea salt, brown sugar, Herbes de Provence and olive oil. Place in preheated oven and roast until vegetables are tender and begin to turn golden brown, stirring about every 5 minutes. If you notice the thyme beginning to get too brown before the veggies are finished, remove it. The veggies will take anywhere from 20-30 minutes, depending on your oven. Some of the veggies may char slightly; this is fine and part of the caramelization process.
3. In the meantime bring broth to a simmer in a large pot. Add bay leaves, cover and simmer gently while veggies are roasting.
4. When veggies have finished roasting, remove from oven and add to stock. Cover and gently simmer for another 10-15 minutes.
5. Remove bay leaves and puree soup with an immersion blender or with a regular blender until smooth and silky.
Directions for the croutons:
1. Place butter, olive oil, garlic powder and sea salt in a small baking pan. Place croutons in oven along with roasting veggies for 1 minute to melt the butter. Stir and add bread cubes, stirring to coat. Return to oven and bake for about 12-15 minutes or until golden brown, stirring every 4-5 minutes. Remove from oven, toss with the fresh rosemary and allow to cool.
The Café Sucré Farine says
I did update the recipe, thanks for being an extra set of eyes, Katie!
Katie says
This looks amazing. You mention brown sugar in the ingredient list, but never mention when to put it in?
Katie says
This looks amazing. You mention brown sugar in the ingredient list, but never mention when to put it in?
Russell at Chasing Delicious says
This is my kind of soup! This recipe looks scrumptious.
Sue/the view from great island says
Visiting family, and cooking in France, what a week! The soup looks warming and healthy --- I'm bookmarking it now.
Natalie says
Soup is my fave thing right now and this one looks superb!!
France@beyondthepeel says
I am absolutely in awe that you are finding the time to blog while on holiday! Amazing. I bow down to you.
ps the soup looks amazing as does your trip photos.
The Harried Cook says
So glad that you are having a lovely time! I am starting to get a little jealous now 😉
The soup looks amazing! I love soup and I could dig into a bowl of this right now! I especially like the sound of those rosemary croutons! Yummy! Great post 🙂
The Café Sucré Farine says
Hi Ginny! Actually my daughter and son-in-law are both American but they are living in London. We are just vacationing in this amazing place for a week. I will be returning to London with them on Friday and them back to the States next Tuesday. Thanks for your kind words!
Ginny says
The soup looks just wonderful, and I love the skiing pictures!! Your photos seem to be in little shops where everything looks SO fresh, and I love the sweet little basket of eggs. Your family lives in France...your son-in-law's job is there? Or maybe he is French? I hope and know you will have a wonderful Valentine's Day with all your beautiful Valentines!
Claire @ Claire K Creations says
Ooh I bet the soup was just perfect after a day of skiing. You must have access to some wonderful ingredients over there.
Your daughter looks just like you!
Glenda says
What an incredibly beautiful place! Enjoy your stay there! Happy Valentine's Day!
Your soup sounds yummy - especially on a cold, wet day like we're having here!
The Café Sucré Farine says
Vicki - what a sweet compliment! That is my daughter but I'd love to look like her!
bellini says
This is a lovely combination of flavours!!It looks like you are having a memorable time.
Vicki Bensinger says
What a delicious soup and so simple to prepare. This is perfect comfort food on a cold winters day.
Was the photo of 2 people in ski clothes you or your daughter? It was hard to tell. If its your daughter she looks just like you. Enjoy your trip, it sounds wonderful!
Lenia says
It seems you are having a wonderful time!Your soup is really mouthwatering!Have fun,dear!
Jana ★ says
Que rico!!
Feliz San Valentín, jeje.
Un besito!
http://janakitchen.blogspot.com
Jennifer @ Peanut Butter and Peppers says
This recipe sounds wonderful! I wish I saw this last night, I made tomato soup, but this soup looks amazing!
overtimecook.com says
This soup looks amazing- I'd love a bowl of it when I come home from work on a cold winter night.
Enjoy your trip!