Tomato Soup
User Reviews
5
Tomato Soup
Description
This Tomato Soup recipe begins by gently cooking butter, olive oil, onions, and carrots until softened, then simmering with water to tenderize the vegetables. Fresh tomatoes, garlic, thyme, saffron, seasoning, and chicken stock are added and simmered further to build depth of flavor. After cooling slightly, the mixture is blended until smooth and strained back into the pot to heat gently. Tempered egg yolks mixed into the soup add richness without curdling, finished by folding in heavy cream for a velvety texture.
The soup's flavor balances the natural sweetness of fresh tomatoes and carrots with the herbal presence of thyme, the gentle warmth of saffron, and a hint of garlic. The creamy addition softens acidity and rounds out the mouthfeel, making this soup silky and satisfying.
The accompanying grilled cheese sandwiches use thick slices of French country-style bread buttered and filled generously with cheddar cheese, then grilled to a golden, crispy exterior. This combination creates a classic pairing where the crunch and richness of the sandwich contrast the smooth soup. Together they present a comforting meal option suitable for lunch or dinner.
Ingredients
- 3 tablespoons butter unsalted
- 1 tablespoon olive oil
- 2 pounds tomato peeled, seeded, and cut into chunks, fresh
- 8 ounces carrot peeled and diced (use chop setting on food processor
- 2 onion peeled and diced
- 5 tablespoons water
- 4 ½ cups chicken stock
- 1 garlic peeled and chopped, clove
- ½ teaspoon sugar
- saffron pinch
- 1 tablespoon salt
- 1 ½ teaspoon black pepper
- 1 ½ cup heavy cream
- 2 egg yolk
- 2 thyme
Grilled Cheese
- 12 lices bread French country style
- butter
- 24 lices cheddar cheese
Instructions
SOUP
- Melt butter and olive oil in a large Le Creuset enamel cast iron Dutch oven saucepan. Add the onions and carrots and cook over medium heat for 5 minutes. Add water, simmer for 15 minutes covered until the carrots are tender.
- Add tomatoes, garlic, thyme, salt and pepper, saffron, and chicken stock, and bring to a boil gently. Turn down the heat and simmer for 15 minutes, covered.
- Allow mixture to cool off a bit, then puree in a blender. (you may have to do it in batches)
- Pour soup into a clean saucepan and simmer for 5 minutes. Remove from the heat.
- Whip the egg yolks in a small bowl. Stir some of the hot mixtures into the bowl to temper the eggs, gently blend this mixture back into the soup. Stir well, do not boil or the mixture will separate. Check to season and garnish, optional, with chives, thyme or parsley chopped fine.
GRILLED CHEESE
- Slightly butter each slice of bread with butter. Over 6 slices of bread add 2 slices of cheddar cheese. Cover with the other half of the bread.
- Heat over high heat a large skillet – or griddle. Add some butter and place your bread over it. Lower the heat and turn the grilled cheese over one the cheese starts to melt, and the bread turns a light golden brown. Grill the other side for a couple of minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 18g | 6% |
| Protein | 25g | 50% |
| Fat | 56g | 86% |
| Saturated Fat | 33g | 165% |
| Trans Fat | 1g | 50% |
| Cholesterol | 238mg | 79% |
| Sodium | 1907mg | 79% |
| Potassium | 494mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 8157IU | 163% |
| Vitamin C | 6mg | 7% |
| Calcium | 570mg | 57% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
