Rosemary, Peas, Lemon Chicken
Rosemary, Peas, Lemon Chicken. Juicy tender rosemary chicken paired with the tanginess of the lemon and the sweetness of …
- 35 mins
- Poultry
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Tomato Soup
- 55 mins total
- 15 mins prep
- 40 mins cook
- serves 6 people
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Seasonal fresh tomatoes and carrots are gracing all our farmer’s markets and are the bright light to announce that spring is almost here. At least on my side of the country.
The tomatoes and carrots give this soup such a beautiful color. You will love this classic tomato soup recipe—creamy tomato soup yet very light.
You can enjoy it alone or pair it with a grilled cheese sandwich.
Simple and easy to make, it makes a sophisticated starter for any dinner.
We are bringing back the nostalgia of this combination. But then tomatoes are fruits, and they are wonderful companions to cheese.
Their sweet acidity plays off with the richness of the dairy.
Origins of tomato soup.
It originated in the region of Andalucia in southern Spain. Gazpacho is widely consumed in Spanish cuisine as well as in Portugal.
in 1897, Joseph Campbell came out with condensed tomato soup by reducing water in the tin, which made it easy and lowered costs for storage and shipping.
Where did grilled cheese and tomato soup originate?
The combination of tomato soup and grilled cheese has been around since WWII when feeding hungry seamen.
School lunch programs, after WWII, were added to the menu because of the added vitamin C that it provides.
They are full of flavor and a great source of vitamin C, potassium, folate, vitamin K, fiber, beta-carotene, and antioxidants. In a nutshell: a very healthy recipe for all of us.
Grilled cheeses are very personal.
Here I have prepared the authentic way with cheddar cheese. We also had it by substituting the cheddar with Swiss and Havarti.
Super delicious and my favorite way to enjoy it. Have fun with the grilled cheese, and use what you have at home.
A quick note: grilled cheese was first introduced in the early 1900s.
I use fresh white bread. Spread butter on both sides of the bread. I am very generous with the cheese. After all, you want a stringy, gooey melted cheese that tastes heavenly once you bite into.
Here are a few helpful tips for the ingredients needed to make this homemade tomato soup.
You can find the printable recipe with all the correct ingredient amounts at the bottom of this post. This is just a quick introduction. Please read the full recipe instructions.
Fresh tomatoes: The star of this dish. Please make sure they are ripe and with no blemishes. Use fresh tomatoes, as the flavor is unbelievable. I have made it with canned, and although good, the savory flavor of the fresh tomatoes is unbeatable.
Saffron: I added saffron to give it that extra boost of flavor. Not only it adds a savory, spicy undertone to your soup, but it also adds that beautiful red-orange color.
Carrots and onions: Add the extra richness in flavor to your soup and balance the acidity of the tomatoes once cooking.
Chicken stock: I always use sodium free. A rich homemade will enhance this tomato soup recipe.
Heavy Cream: Thicken this wonderful soul and plays beautifully with the tomatoes and saffron.
Egg yolk: Add extra texture and flavor to the soup.
French country bread: I love the crispiness of it when you use it for grilled cheese.
Unsalted butter: preferred as it will not add extra salt to your cooking.
Cheddar cheese: Use a good sharp cheddar.
Equipment you will need
I only recommend what I use and love. To achieve this recipe, I used the following:
Le Creuset enamel cast iron Dutch oven saucepan
Cooking tips and step by step to make this wonderful Tomato Soup
To help me keep the prep work short, I used my food processor. We all should have a small one for that kind of work; my favorite cannot live without it here.
After a couple of seconds of chopping and the onions and carrots are all the perfect size. Time-saving on a busy night.
- Remove all the seedlings from the tomatoes and peel them. I own this fantastic tomato peeler I resisted buying for years, and once in my hands, I wonder why I waited so long to get it.
- Use a heavy bottom Dutch oven pan and saute the carrots and onions. Stir so they will not burn.
- Add water to the carrot-onion mixture and simmer to soften the carrots.
- Add the tomatoes, garlic, thyme, saffron strands, salt and pepper, and chicken stock to the carrots and onion mixture and cook covered. All the ingredients will marry well.
- Have your blender handy to use as soon as your tomatoes are cooked.
- Puree all the tomatoes content. You may have to do it in batches.
- The cream and egg can be omitted if you want a lighter soup. However, add some stock or water to thin out the soup.
- Always temper your egg mixture with some hot soup separately before adding it to the saucepan. This will prevent separation.
Tips for a great Grilled Cheese
As French, butter is our middle name; therefore, we use it in and with any food.
I butter both sides of the bread. Of course, you can omit the side where you will place your cheese. But do try it my way. You will love the gooey ooey of the cheese.
I always start with high heat to get the bread with a nice crust. As soon as I add the cheese to my bread, I lower it.
This will allow the cheese to melt beautifully and the bread not to burn.
Suggestions and substitutions
You can enjoy this excellent soup with some croutons or go the extra mile and prepare a fantastic grilled cheese sandwich that you can dip into or, better yet, cut into small cubes and enjoy alongside.
The soup is equally good without the egg yolks and cream if you want to be on the lighter side, thin the soup with more chicken stock or water.
If you enjoy this recipe, check out these flavorful recipes:
Asparagus Soup with Caramelized Leeks
Equipment and Products used to prepare this recipe.
Nutrition Facts
Tomato Soup
Amount Per Serving
Calories 673
Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 33g206%
Trans Fat 1g
Cholesterol 238mg79%
Sodium 1907mg83%
Potassium 494mg14%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 25g50%
Vitamin A 8157IU163%
Vitamin C 6mg7%
Calcium 570mg57%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tomato Soup
- 55 mins total
- 15 mins prep
- 40 mins cook
- serves 6 people
Ingredients
-
3 tablespoons unsalted butter
-
1 tablespoon olive oil
-
2 pounds fresh tomatoes, peeled, seeded, and cut into chunks
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8 ounces carrots, peeled and diced (use chop setting on food processor)
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2 onions, peeled and diced
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5 tablespoons water
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4 ½ cups chicken stock
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1 garlic clove, peeled and chopped
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½ teaspoon sugar
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large pinch of saffron
-
1 tablespoon salt
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1 ½ teaspoon black pepper
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1 ½ cup heavy cream
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2 egg yolks
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2 sprigs of fresh thyme
Grilled Cheese
-
12 slices of French country bread
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butter
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24 slices of cheddar cheese
Instructions
SOUP
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Melt butter and olive oil in a large Le Creuset enamel cast iron Dutch oven saucepan. Add the onions and carrots and cook over medium heat for 5 minutes. Add water, simmer for 15 minutes covered until the carrots are tender.
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Add tomatoes, garlic, thyme, salt and pepper, saffron, and chicken stock, and bring to a boil gently. Turn down the heat and simmer for 15 minutes, covered.
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Allow mixture to cool off a bit, then puree in a blender. (you may have to do it in batches)
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Pour soup into a clean saucepan and simmer for 5 minutes. Remove from the heat.
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Whip the egg yolks in a small bowl. Stir some of the hot mixtures into the bowl to temper the eggs, gently blend this mixture back into the soup. Stir well, do not boil or the mixture will separate. Check to season and garnish, optional, with chives, thyme or parsley chopped fine.
GRILLED CHEESE
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Slightly butter each slice of bread with butter. Over 6 slices of bread add 2 slices of cheddar cheese. Cover with the other half of the bread.
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Heat over high heat a large skillet – or griddle. Add some butter and place your bread over it. Lower the heat and turn the grilled cheese over one the cheese starts to melt, and the bread turns a light golden brown. Grill the other side for a couple of minutes.
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Originally published on April 1, 2021. Updated on January 16, 2023.
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Oh wow, this recipe sounds really good! I’ve never made tomato soup from scratch, so I think I might give this recipe a try. Thanks for sharing it!
My pleasure Miranda. You will enjoy the simplicity to prepare it, and the savory taste of it.
Bon Appetit!
I am a huge fan of tomato soups and yours looks and sounds amazing 🙂
Thank you so much. Simple, easy to make, and stores well in the refrigerator for a couple of days too.
Enjoy!
I love comforting meals especially being away with family, something healthy and delicious too. Thanks for this recipe perfect for our rainy days now.
It is my pleasure. Soup always makes us feel good, doesn’t it?
Enjoy it!
This is comfort food to me. You just can’t beat a big bowl of tomato soup.
Absolutely! And do not forget the grilled cheese that is so much fun to enjoy with.
Thank you and welcome to my page.
This sounds so creamy and delicious!
Thank you Megan! It really was and healthy too.
Thank you for reading my recipe.
Tomato and carrot soup from scratch is a family favorite. Though we don’t get cold weather, I make soups during the rainy season. Making them from fresh produce adds so much natural flavour. Wonderful idea to add some saffron. Will give a try when I make tomato soup next.
Nothing like fresh market produce and cannot wait for my own garden to start giving me fresh tomatoes soon.
I love the saffron with it, it intensifies the flavor of it.
Bon Appetit!
This tomato soup looks so luscious and delicious. I love that you added carrot to your soup. I’ve never cooked with saffron so I am intrigued my what flavour it imparts.
The carrots balance the acidity of the tomatoes while giving them that great rich red color. The saffron intensifies the flavor. A must try and stores well for a couple of days.
Bon Appetit!
I make tomato soup all the time at my home, but I’ve never had them with saffron and egg yolks. But I bet your recipe tastes amazing! You always make the best food. Thanks for the tips; I can’t wait to make it!
Thank you for your kind words Colette! The egg yolks give it consistency, the saffron intensified the flavor.
Enjoy it!
What a wonderful recipe of Tomato soup with carrot and tomato puree, full of nutrition and that chicken stock adds so much flavors. Definitely going to make for dinner tonight.
Thank you Indrani! I am sure you will enjoy it.
I love the addition of some saffron to this tomato soup. It will give the soup such a different and delicious taste.
Absolutely! It brings out the taste and gives it that rich color too.
So many of my favourite ingredients in a bowl! I just love the addition of saffron and eggs, definitely a recipe I shall be trying!
Tomatoes and carrots are such a classic combo always – be it juices, salads or soups. I love your hearty recipe and the addition of saffron to enhance the lovely color. I don’t add egg yolks to mine but next time I will try your way for extra creamy deliciousness.
Tomato and carrot soup is one of my family favourite and often make it during winter. It looks delicious. Liked the addition of saffron here, will do it the next time I prepare it.
Thank you! The saffron brings out the flavor of the carrots and tomatoes and give it a bit of a kick.
I am sure you will enjoy it. Try it and let me know what you think?
Tomato and carrot soup is our favorite I love you addition of saffron and egg yolks. Never tried them before and will love to try it. It will be yum!
The saffron gives it that uplifting flavor it, while the egg yolk is binding the soup.
Bon Appetit!