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Soups year-round. A goal I am working on, as anytime it seems I sit down to enjoy a bowl of soup, winter, fall, spring or yes, even summer, my tastebuds dance.
Perhaps it is the ritual of requirement – you must slow down as to not dribble any of your meal upon your attire, you must slow down to enjoy and discern the flavors as they are not as easily seen with the eye. Either way, I am gradually exploring more widely with soup recipes.
However, including a classic is a must!
Tomato Soup that is. 🙂 And paired with a grilled cheese, but of course a French grilled cheese – Croque Madame. Bien sûr! 😉
On Friday, as the final school day came to a close, I had in my mind a vision of tomato soup and crusty bread sandwiching gruyére, proscuitto and bechamel sauce topped with an egg. And the vision came to life! Paired with a glass of red wine picked up at Trader Joe’s, I settled in for an evening of comfort.
Today I would like to share with you my adapted recipe from the NYTimes recipe for a wonderful comforting tomato soup. I have reduced the amount as well as adjusted some ingredients to fit my tastes. One thing is for sure, you will taste delicious tomatoes, thick viscocity, richness of flavor and the blending-to-finish is a must for simple savoring (I used my stand-up blender, but on my kitchen tool shopping list is an immersion blender – this one from All-Clad comes highly recommended from Epicurious.)
Enjoy!
~recipe for Croque Madame coming soon (look for it in Season 4 of The Simply Luxurious Kitchen – September 2021).
Lusciously Rich Tomato Soup
Ingredients
- 6 Tbsp unsalted butter high quality, high butterfat percentage
- 2 medium sweet onions diced
- 1/4 cup flour
- 2 28 ounce cans of diced tomatoes OR 8-10 home grown tomatoes
- 3/4 cup chicken broth
- 1/8 cup sugar
- 1 Tbsp fleur de sel
- 1 tsp celery seed
- 3/4 tsp freshly ground black pepper
- 1/3 cup half and half
Instructions
- If using your own tomatoes or tomatoes picked up fresh at the market, quarter them, and place on a baking sheet. Sprinkle with salt and pepper and roast for 20 minutes.
- In a Dutch Oven on top of the stove (medium heat), or in a large sauce pan, cook the onions in the butter for about 20 minutes until nearly transculent.
- Add the flour to absorb the liquid, but do not let the onions brown – about three minutes.
- Add the canned tomatoes (and all of their juices!), chicken broth, sugar, salt, celery seed, and pepper. Bring to a gentle boil, then reduce to simmer and cook for about 20-25 minutes. Stirring from time to time to remove any tomatoes that may become adhered to the bottom of the pot. (uncovered)
- Add the half and half. Cook just long enough to reheat after the soup was momentarily cooled with the addition of the half and half.
- Remove from heat (or turn off the gas) and using an immersion blender, blend the soup until smooth or to your preferred consistency. (If you do not have an immersion blend, simply us a stand up blender, adding small batches to the blender, pureeing and then repeating until done.)
- Serve with a drop of half and half and enjoy. 🙂 (I enjoyed mine with a Croque Madame :))
~View more recipe from TSLL’s Recipe archives
So grateful for your recipe! One of my fav’s. Thank you.
God bless you
Teresa
P. S I’m now listening to the French music you recommended on Spotify. Awesome.
I’ve never been to France, yet. Have you see Victoria’s book, OUR HEARTS ARE IN FRANCE? You’ll love it.
I’m already anxiously awaiting the recipe for Croque Madame ?
Hi Shannon, Looks like a lovely recipe especially eaten with cheesy bread! For those of us from outside US, would you please tell us what Half and half is? I am imagining it could be cream and milk?
Thank you once again
Alaine
Alaine, you are exactly right – half cream and half milk. 🙂 Your pairing sounds delicious. Thank you for stopping by. ?
Dee-lish, what a great dinner! I, too, love to eat soup year-round. As a matter of fact, with the cold rain pouring down yesterday, I felt absolutley compelled to make a batch with Bob’s Red Mill 12-Bean Soup Mix, homemade chicken stock and the usual veg & aromatics. Cheese toast on the side, of course, a good sharp cheddar. Can’t wait for your Croque Madame recipe!?
Rona, your description of the soup sounds cosy and perfect. Thank you for stopping. ?
Your recipe (and menu) sounds wonderful. I have been enjoying tomato soup for several weeks now. I seem to CRAVE it! In the hot summer months I crave coleslaw.
You should publish a cookbook! I would buy it to have your recipes close a hand.
Kathlee, Tomato soup is fantastic, isn’t it! 🙂 Thank you for stopping by. Ah, and thank you for the encouragement. xoxo
Soups are the ultimate comfort food, definitely adding this one to the list. Other favourites are lentil, Broccoli and Stilton, so quick and easy to make. Can I add my support for a cookbook please? Very best wishes to everyone in the TSLL community for the season.
I *adore* tomato soup!
Would you specify the quantity this makes?
4-6 servings
Cheers for a TSLL cookbook in 2021! I also love your summer quiche recipe — use it all the time — and your Morning Glory muffin recipe. Thank you for sending this tomato soup one as well.
Thank you for sharing Stephanie. It is fun to hear what readers have enjoyed making in their own kitchens. ☺️
Here’s my two-cents of support for a TSLL cookbook!
I ditto a cookbook from The Simply Luxurious Life! ?