Cream of Tomato Soup, Belgian-Style

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth says this soup has a special status in Belgium where it's commonly served at wedding receptions, anniversaries and other festive occasions. It's a little different from the tomato soup I grew up with: creamy, yes, but with bits of fresh tomato and the flavors of Madeira or Cognac providing a kind of grown-up undertone. This is Ruth's mother's version; it can be made a day ahead.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 5  tablespoons unsalted butter
• 1  medium onion, finely chopped
• 1  carrot, peeled and finely chopped
• 2  lbs  ripe tomatoes, peeled, seeded and coarsely chopped or 1 (28 ounce) can whole tomatoes, with their juices coarsely chopped
• 1 1⁄2 teaspoons sugar
• 1  pinch cayenne pepper
•  salt, to taste
• 4  tablespoons all-purpose flour
• 3 1⁄2-4  cups beef broth or 3 1⁄2-4  cups chicken broth, preferably homemade
• 3⁄4 cup heavy cream (or whipping)
• 8  tablespoons madeira wine (to taste) or 8  tablespoons cognac (to taste)
•  fresh ground black pepper

• FOR GARNISH

• 1  tablespoon unsalted butter
• 1  ripe tomatoes, peeled, seeded, and cut into small cubes
•  finely minced fresh chives, chervil or  parsley

Directions

1. Melt 2 tablespoons of the butter in a large soup kettle over medium heat. Add the onion and carrot and cook, stirring ocassionally with a wooden spoon, until softened but not browned, 8 to 10 minutes.
2. Add the tomatoes, sugar, cayenne, and a little salt. Cook gently over low heat for 20 minutes, stirring ocassionally. Let the tomato mixture cool slightly, then purée it in a blender or food processor or press it through a food mill. Set aside.
3. Melt the remaining 3 tablespoons butter in the soup kettle over low heat. Sprinkle in the flour and stir until smooth. Gradually add the broth while stirring constantly with a wire whisk. Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream. Still whisking, let it boil up once or twice to get rid of any pasty flour taste.
4. Remove the soup from the heat and whisk in the tomato mixture. Let rest until just before serving. (The soup may be prepared a day ahead up to this point. Cool to room temperature and refrigerate covered.).
5. Gently reheat the tomato soup but be careful not to let it come to a boil. Stir in the cream and the Madeira (or Cognac). Season to taste with salt and pepper. The soup can be reheated later, but do not let it come to a boil or the cream will curdle.
6. Prepare the garnish: Melt the butter in a small skillet over medium heat. Add the tomato and sauté for 1 minute. Season with salt and pepper and stir into the hot tomato soup. Sprinkle with the minced fresh herbs and serve at once.