Created by dienia b on February 25, 2022
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.