Cream of Tomato Soup Belgian Style
Indulge in the velvety richness of Cream of Tomato Soup Belgian Style, a comforting classic reimagined with European finesse. Made with ripe tomatoes, sautéed vegetables, and a buttery roux, this soup achieves a perfectly balanced, creamy texture that highlights the sweetness of fresh produce. A subtle hint of nutmeg adds a touch of warmth, while a splash of heavy cream elevates its luxurious flavor profile. Topped with crispy homemade croutons and garnished with fresh parsley, this delightful dish makes an elegant appetizer or a satisfying standalone meal. Ready in just under an hour, this Belgian-inspired tomato soup is perfect for cozy weeknights or hosting guests with a sophisticated twist.
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Recipe Information
Ingredients
- 800 grams ripe tomatoes
- 1 large onion
- 1 large carrot
- 1 large celery stalk
- 60 grams butter
- 2 tablespoons all-purpose flour
- 750 milliliters vegetable stock
- 200 milliliters heavy cream
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 pinch ground nutmeg
- 2 tablespoons fresh parsley leaves
- 4 slices stale bread
- 2 tablespoons olive oil
Instructions
Score the tomatoes with a small 'X' at the bottom and blanch them in boiling water for 1 minute. Transfer to ice water and peel off the skins. Roughly chop the peeled tomatoes and set them aside.
Peel and dice the onion, carrot, and celery into small pieces.
In a large pot over medium heat, melt the butter. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened but not browned.
Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually add the vegetable stock while stirring to prevent lumps. Add the chopped tomatoes, sugar, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20 minutes.
Using an immersion blender or a countertop blender, puree the soup until smooth. Return the soup to the pot and stir in the cream. Add a pinch of nutmeg and adjust the seasoning with additional salt and pepper if needed. Simmer for another 5 minutes on low heat, stirring occasionally.
Meanwhile, prepare the croutons. Cut the stale bread slices into small cubes. In a frying pan over medium heat, warm the olive oil. Add the bread cubes and toast until golden brown and crispy on all sides, tossing frequently. Remove and set aside.
Ladle the soup into bowls, garnish with a few croutons and chopped parsley leaves, and serve immediately.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 4056 mg | 176% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 55.1 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 478 mg | 37% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4109 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
