I like making this ten-minute tomato soup recipe from the book,...

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I like making this ten-minute tomato soup recipe from the book, Grilled Cheese Kitchen, but it takes me much more than ten minutes to make. Probably three times as long, haha!


  • 3 Tbsp salted butter
  • 2 Tbsp all-purpose flour
  • 1 tsp sugar
  • ½ tsp kosher salt
  • ½ tsp pimenton (smoked paprika)
  • ½ tsp piment d’Espelette chile powder or cayenne pepper
  • 3-¼ cups [780 ml] strained tomatoes
  • 2-¼ cups [540 ml] chicken stock
  • 1 tsp balsamic vinegar
  • Creme fraiche, sour cream, or plain Greek yogurt for garnish


  1. In a small soup pot over medium-low heat, melt the butter. When the butter is melted, whisk in the flour, sugar, salt, pimenton, and piment d’Espelette. Cook, whisking constantly, until the mixture has a nutty, savory aroma, about 3 minutes.
  2. Whisk the strained tomatoes, chicken stock, and vinegar into the butter mixture until smooth. Raise the heat to bring to a simmer, stirring occasionally, and simmer gently for about 5 minutes.
  3. Ladle the soup into bowls, garnish with a dollop of creme fraiche, and serve immediately.


Hi, I'm Stacy. I'm from Portland, Oregon, USA, and am currently living in Busan, South Korea. Check me out on: Tumblr, Twitter, Instagram, Lastfm, and Flickr.



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