Cream of Tomato Soup, Belgian-Style Recipe #341611
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth says this soup has a special status in Belgium where it's commonly served at wedding receptions, anniversaries and other festive occasions. It's a little different from the tomato soup I grew up with: creamy, yes, but with bits of fresh tomato and the flavors of Madeira or Cognac providing a kind of grown-up undertone. This is Ruth's mother's version; it can be made a day ahead.
by Belgophile
1 hour |
SERVES 4 -6
- 5 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 lbs ripe tomatoes, peeled, seeded and coarsely chopped or 1 (28 ounce) can whole tomatoes, with their juices coarsely chopped
- 1 1/2 teaspoons sugar
- 1 pinch cayenne pepper
- salt, to taste
- 4 tablespoons all-purpose flour
- 3 1/2-4 cups beef broth or chicken broth, preferably homemade
- 3/4 cup heavy cream (or whipping)
- 8 tablespoons madeira wine or cognac (to taste)
- fresh ground black pepper
FOR GARNISH
- 1 tablespoon unsalted butter
- 1 ripe tomato, peeled, seeded, and cut into small cubes
- finely minced fresh chives, chervil or parsley
- Melt 2 tablespoons of the butter in a large soup kettle over medium heat. Add the onion and carrot and cook, stirring ocassionally with a wooden spoon, until softened but not browned, 8 to 10 minutes.
- Add the tomatoes, sugar, cayenne, and a little salt. Cook gently over low heat for 20 minutes, stirring ocassionally. Let the tomato mixture cool slightly, then purée it in a blender or food processor or press it through a food mill. Set aside.
- Melt the remaining 3 tablespoons butter in the soup kettle over low heat. Sprinkle in the flour 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.
- 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.).
- Gently reheat the tomato soup but be careful not to let it come to a boil. Stir in the cream and the Madeira (or Cognac). 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.
- Prepare the garnish: Melt the butter in a small skillet over medium heat. Add the tomato and sauté 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.
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