This delicious and quick soup is popular in several regions of Quebec. In the Mauricie region, people prefer it thickened with a little cornstarch at the end of cooking, which gives it a very pleasant velvety texture. You can use fresh tomatoes from your gardens or canned tomatoes.
As this soup does not reheat well and does not freeze, you will only need to divide the ingredients in 2 to prepare 2 servings.
Servings: 4
Melt the butter without browning in a medium saucepan. Add the onion and cook 7 minutes over low hea, stirring with a wooden spoon. Remove the saucepan from the heat.
Add the tomatoes and sugar, bring to a boil and remove from heat.
Add the baking soda and stir until a foam forms and disappear.
Add the 1 1/2 cups of milk and bring to a boil, stirring frequently.
In a small bowl, whisk together the cornstarch and the 1/2 cup of milk, add to the soup and simmer for a few minutes, stirring with the spoon until the soup thickens.
Season with salt and pepper and serve.
Ingredients
Directions
Melt the butter without browning in a medium saucepan. Add the onion and cook 7 minutes over low hea, stirring with a wooden spoon. Remove the saucepan from the heat.
Add the tomatoes and sugar, bring to a boil and remove from heat.
Add the baking soda and stir until a foam forms and disappear.
Add the 1 1/2 cups of milk and bring to a boil, stirring frequently.
In a small bowl, whisk together the cornstarch and the 1/2 cup of milk, add to the soup and simmer for a few minutes, stirring with the spoon until the soup thickens.
Season with salt and pepper and serve.
