Ingredients
- 5 tablespoons butter
- 1 cup onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 can (28 ounce) whole tomatoes, with their juices coarsely chopped
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoons salt, to taste
- 4 tablespoons flour
- 4 cups beef broth
- 8 ounces heavy cream ,(3⁄4 cup)
- 2 tablespoons madeira wine
- 1/2 teaspoon fresh ground black pepper
- Garnish:
- 1 tablespoon butter
- 1 cup tomatoes, ripe ,peeled, seeded, and cut into small cubes
- 1 tablespoons fresh chives, finely minced
- 1 tablespoons fresh parsley,minced
How to Make
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Step 1: Melt 2 tablespoons of the butter in a large soup kettle.
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Step 2: Add the onion and carrot and cook 10 minutes.
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Step 3: Add the tomatoes, sugar, cayenne, and a little salt.
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Step 4: Cook gently over low heat for 20 minutes, stirring ocassionally.
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Step 5: Puree with stick blender
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Step 6: Meanwhile
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Step 7: Melt the remaining 3 tablespoons butter in 2nd stock pot.
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Step 8: Sprinkle in the flour and stir until smooth.
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Step 9: Gradually add the broth while stirring constantly with a wire whisk.
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Step 10: Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream.
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Step 11: Let simmer until flour taste is removed.
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Step 12: Remove the soup from the heat and whisk in the tomato mixture.
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Step 13: Stir in the cream and the Madeira . Season to taste with salt and pepper.
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Step 14: Prepare the garnish:
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Step 15: Melt the butter in a small skillet over medium heat.
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Step 16: Add the tomato and sauté for 1 minute. Season with salt and pepper and stir into the hot tomato soup.
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Step 17: Sprinkle with the minced fresh herbs and serve at once.
We hope you enjoy this recipe!
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