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Tomato Soup

Course Main Course, Sandwich, Soup
Cuisine American
Keyword carrot soup, carrots, cheddar cheese, creamy tomato soup, fall recipes, fall soups, fresh tomatoes, grilled cheese, grilled cheese and tomato soup, homemade tomato soup, how to make tomato soup, recipe for tomato soup, saffron, sandwich, soup, soup and sandwich, tomato, tomato soup, tomato soup and grilled cheese, tomato soup recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Calories 673 kcal


  • 3 tablespoons unsalted butter 3 tablespoons unsalted butter
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 2 pounds fresh tomatoes 2 pounds fresh tomatoes, peeled, seeded, and cut into chunks
  • 8 ounces carrots 8 ounces carrots, peeled and diced (use chop setting on food processor)
  • 2 onions 2 onions, peeled and diced
  • 5 tablespoons water 5 tablespoons water
  • 4 ½ cups chicken stock 4 ½ cups chicken stock
  • 1 garlic clove 1 garlic clove, peeled and chopped
  • ½ teaspoon sugar ½ teaspoon sugar
  • saffron large pinch of saffron
  • 1 tablespoon salt 1 tablespoon salt
  • 1 ½ teaspoon black pepper 1 ½ teaspoon black pepper
  • 1 ½ cup heavy cream 1 ½ cup heavy cream
  • 2 egg yolks 2 egg yolks
  • 2 thyme 2 sprigs of fresh thyme

Grilled Cheese

  • 12 slices French country bread 12 slices of French country bread
  • butter butter
  • 24 slices cheddar cheese 24 slices of cheddar cheese



  1. 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.

  2. 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.

  3. Allow mixture to cool off a bit, then puree in a blender. (you may have to do it in batches)

  4. Pour soup into a clean saucepan and simmer for 5 minutes. Remove from the heat.

  5. 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.


  1. 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.

  2. 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.

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.