A recipe that embalms the kitchen just by preparing it. It smells like a quiet evening by the fire on a cold winter's night.

We presented the tomato soup in our tea cups : round and generous, they are the perfect container for a soup.

At Three Seven Paris, we pay special attention to the presentation of our recipes because we know how much culinary pleasure also passes through the eyes.

What you need for 4-6 people:

- 500g of whole tomatoes, peeled (Al Dente La Salsa brand: the best!)

- 2 onions

- 4 cloves of garlic

- 3 medium carrots

- 1 small can of tomato paste

- 1 square vegetable stock cube

- 1 nice loaf of cereal bread

- 1 wonderful Comté or Beaufort (take a very good cheese)

- 2 tablespoons of thick crème fraiche

- Butter

Another idea for the staging: the soup is presented in our Winter Feast set:

Let's get cooking!

Sauté the garlic and onions in a thick-bottomed saucepan with olive oil.

Peel and slice the carrots.

Once the garlic and onion are translucent, add the carrots and stock.

Cover with water and simmer over medium heat for a good 10 minutes.

Pour in the wonderful peeled tomatoes.

Crush the tomatoes with your spatula and let them simmer for at least 40 minutes. The tomatoes will gain a few shades of red, that's when it starts to get interesting!

Taste and adjust: salt, pepper, herbs de Provence, sugar if the tomatoes are a little sour, chili peppers for the grown-ups!

While it's simmering, cut slices of bread at least 1.5cm thick and cut slices of beaufort cheese about 5mm thick.

Melt a lot of butter in a large frying pan, you really need a lot of butter so that the bread can be well soaked and perfectly toasted!

Place the slices of bread in the hot pan and cover every other slice with cheese.

Cook over a very high heat (the bread must be almost burnt for it to be good!).

Add 2 tablespoons of creme fraiche for the unctuous touch.

Mix the soup! It is ready!

We hope that our photos will give you some ideas for presentation.

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