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Tomato Soup With Fresh Herbes De Provence

DIRECTIONS

To make the Herbes de Provence, cut a large piece of cheesecloth and arrange the herbs in the center. Bring the corners together and tie tightly with string.
Heat the olive oil in a large saucepan over medium heat and sauté the onion, carrot, celery, garlic, and parsley for 5 minutes.
Add the tomatoes, tomato paste, and herb bag. Sauté until the tomatoes are heated through and have given off their juice. Add the water, bring to a boil, and simmer for 30 minutes. Remove the herb bag.
Lift or strain the vegetables out of the soup and transfer in 3 or 4 batches to a food processor or blender. Puree the vegetables with a small amount of soup with each batch. Return to the soup. Season with salt and pepper. Add additional boiling water, if needed, to thin the soup. Reheat if necessary.
To serve, ladle soup into individual soup bowls. Top each bowl with a dollop of sour cream and a basil leaf.