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.)
~recipe for Croque Madame coming soon (look for it in Season 4 of The Simply Luxurious Kitchen – September 2021).
Lusciously Rich Tomato Soup
- 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
- 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