Tomato Milk Soup

Please wait...
This comforting soup can be made with fresh tomatoes or canned tomatoes.

Share

Tomato Milk Soup

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.

portionServings: 4

Preparation15 minsCooking15 minsTotal30 mins

 1 medium onion, chopped
 14 g (1 tablespoon) butter
 5 fresh peeled tomatoes or tinned tomatoes, coarsely chopped
 1 teaspoon sugar
 1/8 teaspoon baking soda
 1 1/2 cups milk
 1/2 cup milk
 1 1/2 tablespoon cornstarch
 1 teaspoon salt
 ¼ teaspoon pepper

1

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.

2

Add the tomatoes and sugar, bring to a boil and remove from heat.

3

Add the baking soda and stir until a foam forms and disappear.

4

Add the 1 1/2 cups of milk and bring to a boil, stirring frequently.

5

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.

6

Season with salt and pepper and serve.

Ingredients

 1 medium onion, chopped
 14 g (1 tablespoon) butter
 5 fresh peeled tomatoes or tinned tomatoes, coarsely chopped
 1 teaspoon sugar
 1/8 teaspoon baking soda
 1 1/2 cups milk
 1/2 cup milk
 1 1/2 tablespoon cornstarch
 1 teaspoon salt
 ¼ teaspoon pepper

Directions

1

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.

2

Add the tomatoes and sugar, bring to a boil and remove from heat.

3

Add the baking soda and stir until a foam forms and disappear.

4

Add the 1 1/2 cups of milk and bring to a boil, stirring frequently.

5

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.

6

Season with salt and pepper and serve.

Tomato Milk Soup

 

Culinary inspirations in your email!

Subscribe to my Newsletter

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

Leave a Reply

Your email address will not be published. Required fields are marked *

You will certainly like ...

Chocolate Cream Cheese Bars

Here is a pastry to serve for the Holidays or to offer as a host gift. You can bake them 4 to 5 days before Christmas.

Caviar du Texas

Texas Caviar

This tasty black eye pea salad  can be prepared ahead of time and can be refrigerated for 5 days.

Maple pudding

Maple Syrup Pudding

Maple Pudding is one of Quebecers’ favorite desserts and can be prepared in no time

Cooking with Micheline