Seasonal fresh tomatoes and carrots are gracing all our farmer’s markets and are the bright light to announce to us that spring is here. Not only are full of flavor, but they also are 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.
The tomatoes and carrots give this soup such a beautiful color. You are going to love this classic tomato soup! Creamy and yet very light. You can enjoy it alone or you can be paired with a grilled cheese sandwich. Simple and easy to make, it makes a sophisticated starter for any dinner.
You can simply enjoy this wonderful 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.
Grilled cheeses are very personal. Here I have prepared the original 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. The combination of tomato soup and grilled cheese has been around since WWII when feeding hungry seaman. However, grilled cheese was first introduced in the early 1900s
The soup is equally good without the egg yolks and cream, if you want to be on the lighter side, however, thin the soup with more chicken stock or water.
I added saffron to give it that extra boost of flavor.
To help me keep the prep work short, I used my food processor, we all should have a small one for that kind of works, and here is my favorite cannot live without. 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 that I resisted for years to buy and once in my hands, I wonder why I waited so long to get it.
Use fresh tomatoes as the flavor is unbelievable. I have made it with canned, although good, the savory flavor of the fresh tomatoes is unbeatable.
The cream and egg can be omitted if you want to have 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 separating.
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.
Add tomatoes, garlic, thyme, salt and pepper, saffron, chicken stock, and bring to a boil gently. Turn down the heat and simmer for 15 minutes, covered.
Allow mixture to cool off a bit, then puree in a blender. (you may have to do it in batches)
Pour soup into a clean saucepan and simmer for 5 minutes. Remove from the heat.
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.
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.
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.