Mangez Québec

Louis' cream of tomato with cheesy beer rusks

10 minutes
Cooking time
30 minutes
6 to 8


Cream of Tomato

  • 1 pat butter
  • Thin stream of olive oil
  • 3 or 4 Quebec Spanish onions, coarsely chopped
  • 8 cloves garlic, peeled and squashed
  • 30 tomatoes, peeled and seeded* or 3 541-ml (18-oz.) cans of San Marzanne tomatoes
  • 125 ml (1/2 cup) honey
  • 2-3 branches thyme
  • 500 ml (1 cup) 15 % country style cream
  • Salt and ground pepper to taste

Cheesy Beer Rusks

  • 180 ml (3/4 cup) Swiss cheese, grated
  • 1 egg yolk
  • 10 ml (2 tsp.) Dijon mustard
  • Salt and ground pepper to taste
  • 30 ml (2 tbsp.) brown beer, optional
  • 8 rusks


Cream of Tomato

Over medium heat, melt butter with oil in a large pot and add onions and garlic. Lower heat to sweat onions without browning. When onions are translucent, add tomatoes, honey and thyme. Simmer for 20 min. Remove thyme branches and purée with a food processor or hand mixer. Add cream, adjust seasoning as required and continue cooking for a few more minutes. When ready to serve, top hot soup with Cheesy Beer Rusks.

*To peel tomatoes, make small X-shaped incision on the end of the tomato opposite to the stem. Plunge the tomatoes for 20 seconds into boiling water; remove with a slotted spoon or skimmer. The skin will them be very easy to remove. Cut the tomatoes in half and remove as many seed as possible.

**The San Marzanne tomato is a variety that contains less water and more flesh than others.

Cheesy Beer Rusks

Preheat oven broiler. Mix cheese, egg yolk and mustard. Lightly season with salt and pepper. Add beer and mix till blended. Spread generously over each rusk and broil for 2 to 3 min.

Louis-François Marcotte - MENU Plaisirs maraîchers - 2008

produits utilisés

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