Belgian Cream Of Tomato Soup
Recipe: #38226
February 25, 2022
Categories: German, Wine Fresh Tomatoes, Canned Tomatoes, Heavy Cream, more
"Could use cognac and veggie stock"
Ingredients
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 by Step Method
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
No special items needed.