Veloute la Tomate Veloute la Tomate

Author: Canadian Living

Restaurant critic Jacob Richler shared his blockbuster menu for Mother's Day in our May 2004 issue of Canadian Living. It begins with this easy, tasty soup. "Making it is a cinch, and, so far as I know, it meets all mothers' criteria, which is to say it tastes good, is good for you and is not especially fattening."

  • Portion size 4 servings



In large saucepan, melt butter over medium heat; cook onion, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.

Add tomatoes and 1-1/2 cups (375 mL) water; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Let cool for 10 minutes.

In batches, transfer tomatoes to food processor or blender; puree until almost smooth.

Return tomatoes to clean saucepan; bring to boil over medium heat. In small bowl, mix cornstarch with 2 tbsp (25 mL) water; whisk into tomato mixture and cook, stirring, until thickened, about 1 minute. Whisk in all but 2 tbsp (25 mL) of the creme  fresh.

Ladle into warmed soup bowls. Spoon a little of the remaining creme fresh onto centre of each: swirl with tip of knife or skewer. Sprinkle with chervil.

Nutritional facts <b>Per serving:</b> about

  • Sodium 629 mg
  • Protein 3 g
  • Calories 160.0
  • Total fat 10 g
  • Cholesterol 35 mg
  • Saturated fat 6 g
  • Total carbohydrate 17 g


  • Iron 10.0
  • Folate 7.0
  • Calcium 9.0
  • Vitamin A 22.0
  • Vitamin C 50.0
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Veloute la Tomate