My Mother's Cream of Tomato Soup

(Tomaten Roomsoep)


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

 

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.

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.

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.

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 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.

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.

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