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 hours and 45 minutes

Preparation Time:

Servings: 6-8

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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 Ontario Parsley

Croutons:

  • 2 tbsp (25 mL) butter
  • 1 clove Ontario Garlic, crushed
  • 6 slices white bread, crusts removed and finely cubed

Instructions

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).

Nutritional information

  • Protein: 6.0 grams
  • Fat: 13.0 grams
  • Carbohydrates: 37.0 grams
  • Calories: 291
  • Very High Source of Fibre