Belgian Cream Of Tomato Soup
February 25, 2022
"Could use cognac and veggie stock"
- Serving Size: 1 (437.2 g)
- Calories 298.2
- Total Fat - 19.2 g
- Saturated Fat - 10.1 g
- Cholesterol - 55.4 mg
- Sodium - 838.7 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 4.1 g
- Sugars - 14.8 g
- Protein - 4.7 g
- Calcium - 55.7 mg
- Iron - 1.3 mg
- Vitamin C - 24.9 mg
- Thiamin - 0.2 mg
Melt 2 tablespoons of the butter in a large soup kettle.
Add the onion and carrot and cook 10 minutes.
Add the tomatoes, sugar, cayenne, and a little salt.
Cook gently over low heat for 20 minutes, stirring ocassionally.
Puree with stick blender
Melt the remaining 3 tablespoons butter in 2nd stock pot.
Sprinkle in the flour and stir until smooth.
Gradually add the broth while stirring constantly with a wire whisk.
Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream.
Let simmer until flour taste is removed.
Remove the soup from the heat and whisk in the tomato mixture.
Stir in the cream and the Madeira . Season to taste with salt and pepper.
Prepare the garnish:
Melt the butter in a small skillet over medium heat.
Add the tomato and sauté for 1 minute. Season with salt and pepper and stir into the hot tomato soup.
Sprinkle with the minced fresh herbs and serve at once.
Tips & Variations
No special items needed.