Belgian Cream Of Tomato Soup

6
Servings
9m
Prep Time
60m
Cook Time
1h 9m
Ready In

Recipe: #38226

February 25, 2022



"Could use cognac and veggie stock"

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Melt 2 tablespoons of the butter in a large soup kettle.

Step 2

Add the onion and carrot and cook 10 minutes.

Step 3

Add the tomatoes, sugar, cayenne, and a little salt.

Step 4

Cook gently over low heat for 20 minutes, stirring ocassionally.

Step 5

Puree with stick blender

Step 6

Meanwhile

Step 7

Melt the remaining 3 tablespoons butter in 2nd stock pot.

Step 8

Sprinkle in the flour and stir until smooth.

Step 9

Gradually add the broth while stirring constantly with a wire whisk.

Step 10

Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream.

Step 11

Let simmer until flour taste is removed.

Step 12

Remove the soup from the heat and whisk in the tomato mixture.

Step 13

Stir in the cream and the Madeira . Season to taste with salt and pepper.

Step 14

Prepare the garnish:

Step 15

Melt the butter in a small skillet over medium heat.

Step 16

Add the tomato and sauté for 1 minute. Season with salt and pepper and stir into the hot tomato soup.

Step 17

Sprinkle with the minced fresh herbs and serve at once.

Tips & Variations


No special items needed.

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