5 from 48 votes
Tomato Soup
Tomato Soup here features fresh peeled and seeded tomatoes blended with sautéed carrots, onions, garlic, and infused with thyme and a pinch of saffron. Enriched with chicken stock, cream, and tempered egg yolks, the soup develops a smooth, rich texture and a layered savory flavor profile complemented by a creamy finish. It is paired with classic French country-style grilled cheese sandwiches layered with cheddar and butter-grilled to a golden crust.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
people
Calories:
673 kcal
Course:
Soup, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 673
% 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.