Lusciously Rich Tomato Soup
Sunday December 20, 2020

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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.)


~recipe for Croque Madame coming soon (look for it in Season 4 of The Simply Luxurious Kitchen – September 2021). | The Simply Luxurious Life

Lusciously Rich Tomato Soup

Simply LuxuriousSimply Luxurious
Adapted from NYTimes Cooking recipe and now made with my own garden's tomatoes! The perfect amount for a household of two people to be enjoyed for two or three days.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Servings (bowls of 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 | The Simply Luxurious Life

15 thoughts on “Lusciously Rich Tomato Soup

  1. So grateful for your recipe! One of my fav’s. Thank you.
    God bless you

    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.

  2. 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

  3. 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!?

  4. 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.

  5. 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.

  6. 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.

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