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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Peel and dice the onion, carrot, and celery into small pieces.

Step 3

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.

Step 4

Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Ladle the soup into bowls, garnish with a few croutons and chopped parsley leaves, and serve immediately.

Nutrition Facts

Serving size	(2302.6g)

Amount per serving	% Daily Value*
Calories	2306.8

Total Fat 156.9g	0%
Saturated Fat 74.0g	0%
Polyunsaturated Fat 6.4g
Cholesterol 341mg	0%
Sodium 4055.8mg	0%
Total Carbohydrate 180.3g	0%
Dietary Fiber 28.4g	0%
Total Sugars 55.1g
Protein 37.2g	0%

Vitamin D 9.6IU	0%
Calcium 477.9mg	0%
Iron 13.0mg	0%
Potassium 4109.3mg	0%

*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.

Source of Calories

Fat: 61.9%

Protein: 6.5%

Carbs: 31.6%