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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This one has a nice zippy flavor. By all means, use fresh tomatoes if you have nice ripe ones. Use about 8 large, peeled and cut up, in place of the canned. Ingredients:
1/4 cup butter |
2 tablespoons olive oil |
1 large onion, sliced thin |
2 teaspoons dill seeds |
1/2 teaspoon thyme |
1/2 teaspoon basil |
1 (28 ounce) can plum tomatoes, drained |
1 (14 1/2 ounce) can plum tomatoes, drained |
3 tablespoons tomato paste |
1/4 cup flour |
4 cups chicken broth |
1 -2 teaspoon sugar |
1 1/2 teaspoons salt |
1/4 teaspoon white pepper |
Directions:
1. Melt butter in a soup pot.
2. Add oil, onion, and herbs and cook on medium, stirring, until onion starts to brown.
3. Add all the tomatoes and the tomato paste and simmer about 10 minutes.
4. Blend flour with 1/2 cup of the chicken stock to make a slurry.
5. Add to tomato mixture, stirring.
6. Add remaining stock.
7. Bring soup to a boil, then reduce heat and simmer about 25 minutes.
8. Stir frequently to prevent scorching.
9. Puree soup in batches in blender.
10. Season to taste with salt, pepper and sugar.
11. Reheat to serving temperature.
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