This post may contain affiliate links. For more information, see our privacy policy.
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.
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
I did update the recipe, thanks for being an extra set of eyes, Katie!
This looks amazing. You mention brown sugar in the ingredient list, but never mention when to put it in?
This is my kind of soup! This recipe looks scrumptious.
Visiting family, and cooking in France, what a week! The soup looks warming and healthy --- I'm bookmarking it now.
Soup is my fave thing right now and this one looks superb!!
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.
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 🙂
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!
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!
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!
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!
I have made this delicious soup many times through the years, making it again today for a friend who sprained her ankle. It’s delicious and I know she will think so too.
Hi Deborah, Thanks for your kind comments! It's encouraging to hear how long you've been making and enjoying this recipe - we so appreciate you taking the time to let us know! And we hope your friend absolutely loves it. Best wishes for her speedy recovery!
Vicki - what a sweet compliment! That is my daughter but I'd love to look like her!
This is a lovely combination of flavours!!It looks like you are having a memorable time.
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!
It seems you are having a wonderful time!Your soup is really mouthwatering!Have fun,dear!
Que rico!!
Feliz San Valentín, jeje.
Un besito!
http://janakitchen.blogspot.com
This recipe sounds wonderful! I wish I saw this last night, I made tomato soup, but this soup looks amazing!
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!