Heat the olive oil in a heavy-bottomed pot. Sauté the onion and shallot gently for about 2 minutes or until slightly softened. Add the garlic; sauté for 1 minute.
Add the tomatoes, bouquet garni, honey, and basil. Simmer gently for 30 minutes, seasoning with salt and pepper partway through the cooking. Remove the bouquet garni and basil.
Blend the soup in a blender or with a hand blender; strain. Stir in the olive oil if using, for added richness and flavor. Adjust seasoning as needed.
Spoon a large ladleful of soup into warm bowls. Place a few halved grape tomatoes in the center and, if you like, drizzle with maltaise sauce (a hollandaise with blood orange juice) and sprinkle with chopped chives.
Serves: 4
Reprinted with permission from ©Jean-Pierre Challet and The Madison Press Limited, One-Pot French, by Jean-Pierre Challet with Jennifer Decorte, published by Sellers Publishing click for book review
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