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Tomato Dill Soup
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Description
Great with a fancied up grilled cheese sandwich.
Ingredients
- 9 Tablespoons Butter, Divided
- ½ cups Flour
- 1 cup Diced Onions
- 1 clove Garlic, Crushed
- 4 cups Chicken Broth Plus More Only If Needed
- 15 ounces, weight Canned Tomato Puree (or Sauce)
- 16 ounces, weight Fresh Tomatoes (cut Up) Or Canned Crushed Tomatoes
- 2 Tablespoons Fresh Dill Weed
- 2 Tablespoons Fresh Basil
- 3 Tablespoons Honey
- ½ teaspoons Pepper
- ½ teaspoons Chili Powder
- 3 dashes Tabasco
Preparation
In a big pot over medium heat, mix 6 tablespoons butter and flour to make a roux. Cook for about 3-5 minutes.
In a separate saute pan over medium heat, cook onions in 3 tablespoons butter until tender (3-5 minutes). Then add garlic and cook 2 more minutes.
Add chicken stock/broth, onions and garlic into the roux and bring to a boil. Add remaining ingredients and simmer 35-45 minutes longer. Keep adding chicken stock a little at a time if soup becomes too thick.
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