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Tomato Soup — The Best Classic Creamy Recipe

Tomato Soup – The Best Classic Creamy Recipe

A velvety, ultra-creamy tomato soup made with fresh tomatoes, carrots, chicken stock, and finished with heavy cream and tempered egg yolks for a silky texture. Ready in about 55 minutes and ideal paired with the included grilled cheddar sandwiches for a comforting weeknight meal.
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Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes

Equipment

  • large Dutch oven or heavy saucepan
  • Blender
  • clean saucepan
  • large skillet or griddle
  • small bowl

Ingredients

  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 pounds fresh tomatoes peeled, seeded, and cut into chunks
  • 8 ounces carrots peeled and diced (use chop setting on food processor)
  • 2 onions peeled and diced
  • 5 tablespoons water
  • 4 1/2 cups chicken stock
  • 1 clove garlic peeled and chopped
  • 1/2 teaspoon sugar
  • pinch saffron
  • 1 tablespoon salt
  • 1 1/2 teaspoons black pepper
  • 1 1/2 cups heavy cream
  • 2 egg yolks
  • 2 thyme
  • 12 slices French country bread
  • butter
  • 24 slices cheddar cheese

Instructions

  1. Melt 3 tablespoons unsalted butter and 1 tablespoon olive oil in a large Dutch oven or heavy saucepan over medium heat. Add 2 onions (peeled and diced) and 8 ounces carrots (peeled and diced) and cook 5 minutes.
  2. Add 5 tablespoons water, cover, and simmer 15 minutes, or until the carrots are tender.
  3. Add 2 pounds fresh tomatoes (peeled, seeded, and cut into chunks), 1 garlic clove (peeled and chopped), 2 thyme, 1 tablespoons salt, 1 1/2 teaspoon black pepper, a pinch of saffron, and 4 1/2 cups chicken stock. Bring to a gentle boil, then reduce heat and simmer, covered, 15 minutes.
  4. Let the mixture cool slightly, then puree until smooth in a blender in batches as needed.
  5. Pour the pureed soup into a clean saucepan and simmer 5 minutes, then remove from the heat. Whisk 2 egg yolks in a small bowl and temper them by whisking in a few spoonfuls of the hot soup, then whisk the tempered yolks back into the soup. Stir in 1 1/2 cup heavy cream, taste and adjust seasoning; do not boil after adding the eggs or the soup may separate. Garnish optionally with chopped chives, thyme, or parsley.
  6. Lightly butter each of the 12 slices of French country bread. Place 2 slices of cheddar cheese on 6 slices of the bread and top with the remaining 6 slices to form 6 sandwiches.
  7. Heat a large skillet or griddle over high heat and add butter. Place the sandwiches on the skillet, reduce heat to medium-low, and cook until the bread is light golden and the cheese begins to melt, then flip and grill the other side for a couple of minutes, until golden and the cheese is melted.

Notes

Temper the egg yolks carefully by adding hot soup slowly to avoid curdling. Saffron is optional and can be omitted if unavailable. The soups pairs perfectly with the grilled cheddar sandwiches; both can be made ahead and reheated gently.