Nutrients per serving
- Protein: 6.0 grams
- Fat: 13.0 grams
- Carbohydrates: 37.0 grams
- Calories: 291
- Very High Source of Fibre
Onions
Madeira Tomato and Onion Soup
Sopa de Tomate e Cebola
There are few ingredients and very little work to this rich-tasting soup. In Madeira, almost every restaurant features it in the winter, sometimes puréeing it but always serving it with a poached egg on top. It's fun to offer it in this traditional way or serve it as we do here with just a few croutons and parsley on top.
Cooking Time: 2-1/4 Hours
Servings: 6 to 8
Ingredients:
- 1/4 cup (50 mL) butter
- 2 tbsp (25 mL) olive oil
- 4 Ontario Onions, chopped
- 4 cloves Ontario Garlic, minced
- 1 tbsp (15 mL) granulated sugar
- 1 tsp ( 5 mL) paprika
- 1/4 tsp (1 mL) each of salt and pepper
- 1 can (28 oz/796 mL) diced tomatoes, undrained
- 2 tbsp (25 mL) tomato paste
- 7 cups (1.75 L) beef broth, preferably sodium-reduced
- Croutons (recipe follows)
- 1/4 cup (50 mL) finely chopped fresh parsley
- 2 tbsp (25 mL) butter
- 1 clove Ontario Garlic, crushed
- 6 slices white bread, crusts removed and finely cubed
Croutons:
Preparation:
In large saucepan, melt half of the butter and oil over medium heat. Cook onions, stirring often, until softened and golden, about 15 minutes.
Add garlic, sugar, paprika, salt and pepper; cook, stirring, for 5 minutes. Stir in tomatoes and tomato paste; bring to boil. Reduce heat, cover and simmer for 30 minutes. Uncover and simmer for 30 minutes.
Stir in broth and remaining butter; bring to boil. Reduce heat and simmer, uncovered, for 1 hour. If desired, purée part or all of the soup in batches in blender or with immersion blender. Top each serving with a few croutons; garnish with parsley.
Croutons:
In large skillet, melt butter over low heat. Add garlic, then bread cubes, stirring to coat. Cook until golden and crunchy, about 30 minutes, stirring occasionally. Makes about 1-1/2 cups (375 mL).
