The flavour and velvety texture of this simple soup will win you over in the first few bites. Instead of the usual added sugar, this soup draws its sweetness from slowly caramelized sweet onions. Other subtle flavours include toasted cumin and thyme, although oregano or dried chilies work well, too.
It makes a big batch, so I freeze half of it for weekday lunches, which eliminates the need for canned tomato soup in my pantry.
For 4 Person(s)
This recipe is courtesy of Aimée Wimbush-Bourque.