Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 800 millilitres | Canned whole tomatoes |
| 1 medium | Onion, diced |
| 2 cups | Milk |
| ¼ cup | Hot water |
| 2 tablespoons | Corn starch |
| 1 tablespoon | Peanut oil |
| ¼ teaspoon | Ground black pepper |
| ¼ teaspoon | Garlic powder |
| ¼ teaspoon | Dried thyme |
| ¼ teaspoon | Honey |
** Procedure **
1) Mix the onion and spices in a small bowl. Using a non-stick pan, then fry in oil until the onions are tender (about 5 minutes).
2) Mash the tomatoes by hand or with a food processor.
3) Put the cooked onions, mashed tomatoes, milk, and honey in medium sized pot. Bring to a boil, and then simmer for 20 minutes, stirring occasionally.
4) 5 minutes before serving, mix the corn starch in the hot water, and then add to the soup.
Contributed by: Walter Brown, ab684