Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 8 slices of jambon-beurre (ham and butter) sandwich
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
3. Add the canned tomatoes (including the juice), chicken or vegetable broth, dried thyme, dried basil, and dried oregano. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
5. Remove the soup from the heat and let it cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. Toast the jambon-beurre sandwiches until the bread is crispy and the ham is heated through.
9. Cut the sandwiches into small pieces and divide them among the soup bowls.
10. Ladle the tomato soup over the jambon-beurre pieces.
11. Garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 32g
Protein: 18g
Sodium: 1,200mg
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Use fresh herbs instead of dried herbs for a stronger flavor.
- Use turkey or roast beef instead of ham for a different sandwich option.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top the soup with croutons or grated cheese for added texture and flavor.
- Use different types of bread for the jambon-beurre sandwich, such as baguette or sourdough.
Tips and Tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents with hot liquid.
- Use a high-quality ham and butter for the sandwich to elevate the flavor.
- Adjust the seasoning to your taste preferences.
Storage Instructions:
Refrigerate the soup in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in a large bowl with the jambon-beurre pieces arranged in the center.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of red wine for a sophisticated dinner.
Suggested Side Dishes:
- Mixed green salad with vinaigrette dressing
- Garlic bread
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food History:
Jambon-beurre is a classic French sandwich made with ham and butter on a baguette. Tomato soup is a popular American comfort food. This recipe combines the two for a unique and delicious meal.
Flavor Profiles:
The soup is rich and creamy with a tangy tomato flavor. The jambon-beurre sandwich adds a salty and buttery crunch.
Serving Suggestions:
Serve the soup and sandwich as a main course for lunch or dinner.
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Region: French