My Mother's Cream of Tomato Soup (Tomaten Roomsoep)(Creme De Tomatoes)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
5 tablespoons unsalted butter 1 medium onion, finely chopped 1 carrot, peeled and finely chopped
2 pounds ripe tomatoes, peeled, seeded, and coarsely chopped, or 1 can (28 ounces) whole tomatoes with their juices, coarsely chopped 1-1/2 teaspoons sugar pinch of cayenne pepper
salt to taste 4 tablespoons all-purpose flour 3-1/2 to 4 cups beef or chicken broth, preferably homemade
3/4 cup heavy (or whipping) cream 2 to 4 tablespoons Madeira or Cognac, or more to taste freshly ground black pepper to taste
GARNISH: 1 tablespoon unsalted butter 1 ripe tomato, peeled, seeded, and cut into small cubes finely minced fresh chives, chervil, or parsley



1 Melt 2 tablespoons of the butter in a large soup kettle over medium heat. Add the onion and carrot and cook, stirring occasionally with a wooden spoon, until softened but not browned, 8 to 10 minutes.
2 Add the tomatoes, sugar, cayenne, and a little salt. Cook gently over low heat for 20 minutes, stirring occasionally. Let the tomato mixture cool slightly, then puree it in a blender or food processor or press it through a food mill. Set aside.
3 Melt the remaining 3 tablespoons butter in the soup kettle over low heat. Sprinkle the flour over the melted butter and stir until smooth. Gradually add the broth while stirring constantly with a wire whisk. Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream. Still whisking, let it boil up once or twice to get rid of any pasty flour taste.
4 Remove the soup from the heat and whisk in the tomato mixture. Let rest until just before serving. (The soup may be prepared a day ahead up to this point. Cool to room temperature and refrigerate covered.)
5 Gently reheat the tomato soup but be careful not to let it come to a boil. Stir in the cream and Madeira. Season to taste with salt and pepper. The soup can be reheated later but do not let it come to a boil or the cream will curdle.
6 Prepare the garnish: Melt the butter in a small skillet over medium heat. Add the tomato and saute for 1 minute. Season with salt and pepper and stir into the hot tomato soup. Sprinkle with the minced fresh herbs and serve at once.

Back