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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Meet the Cook: Most often, I make this soup ahead and keep it in the fridge. It's particularly good to take out and heat up with tuna or grilled cheese sandwiches, hard rolls or a salad. It would be fine to serve - hot or cold - at a soup supper as well. -Patty Kile, Elizabethtown, Pennsylvania. Ingredients:
1 medium onion, thinly sliced |
1 garlic clove, minced |
2 tablespoons canola oil |
1 tablespoon butter |
3 large tomatoes, sliced |
1/2 teaspoon salt |
pinch pepper |
1 can (6 ounces) tomato paste |
1/4 cup king arthur unbleached all-purpose flour |
2 cups water, divided |
3/4 cup heavy whipping cream, whipped |
1 to 2 tablespoons finely minced fresh dill or 1 to 2 teaspoons dill weed |
Directions:
1. In a large saucepan saute onion and garlic in oil and butter until tender. Add the tomatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste.
2. In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
3. Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream and dill; cook over low heat just until heated through (do not boil). Yield: 4 servings (1 quart).
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