Cream Of Tomato Soup With Souffled Cheese Toasts Best Recipes

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CREAM OF TOMATO SOUP WITH SOUFFLéED CHEESE TOASTS

2009-10-15



Cream of Tomato Soup with Souffléed Cheese Toasts image

Provided by Deborah Madison

Categories     Soup/Stew     Blender     Cheese     Dairy     Egg     Mustard     Onion     Tomato     Vegetable     Vegetarian     Cheddar     Basil     Celery     Fall     Winter     Shallot     Simmer

Yield about 6 cups

Number Of Ingredients 18

Ingredients:

  • 2 1/2 tablespoons butter
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 1/2 teaspoons dried basil, crumbled between your fingers
  • Pinch of ground cloves
  • 2 tablespoons flour
  • Two 15-ounce cans diced tomatoes in puree or juice
  • Pinch of baking soda
  • 2 1/2 cups vegetable stock or water
  • 1 1/2 cups milk
  • Sea salt and freshly ground pepper
  • Tomato paste if needed
  • 1 egg, separated, or 1 egg white only
  • 1 teaspoon Dijon mustard
  • Pinch of cayenne
  • 1 cup grated sharp Cheddar cheese
  • 1 teaspoon minced scallion or shallot
  • 4 slices sandwich bread, lightly toasted

Steps:

  • 1. Melt the butter in a soup pot over medium heat. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes. Let cool briefly, then puree in a blender until smooth
  • 2. Preheat the oven to 400°F. Return the soup to the pot, add the milk, and season with salt. If the soup is too thick, thin it with additional milk or stock. If the tomato flavor isn't as rich as you'd like (if the tomatoes were packed in water instead of puree), deepen it by stirring in a little tomato paste.
  • 3. For the toasts, combine the yolk, if you're using it, with the mustard and cayenne, then stir in the cheese. Whisk the white until it holds soft peaks and fold it into the mixture along with the scallion. Spread the mixture on the toasted bread and bake until puffed and golden, about 5 minutes, while you reheat the soup. Serve the soup piping hot, with a piece of cheese toast, cut in half on the diagonal, and fresh pepper ground into each bowl.

Top Asked Questions

  1. How do you make tomato soup with cream?
    Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left.
  2. Can I make cream of tomato soup with grilled cheese?
    We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato. Read the full recipe after the video. Remove cores from tomatoes and cut in half crosswise.
  3. Can You reheat tomato soup with double cream?
    Push through a sieve to remove any skin or seeds and return the liquid to the rinsed-out pan. Stir in two-thirds of the double cream and reheat the soup gently. Once it's hot, serve your tomato soup immediately in warmed bowls with a swirl of the remaining cream and a garnish of basil leaves.
  4. How do you thicken tomato soup with cheese?
    Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts. Feel free to use any type of bread you prefer.

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