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Tomato Dill Soup




Source of Recipe


Internet


List of Ingredients




7-1/2 T. butter, divided
1/2 C. flour
1 C. diced onions
1 large clove garlic, minced
4 C. chicken stock
1 (29-ounce) can whole peeled
tomatoes, chopped, juices reserved
3 T. honey
1 T. dill weed
1 tsp. basil
1/2 tsp. ground black pepper
1/2 tsp. chili powder
1/8 tsp. ground red (cayenne)pepper
3 dashes hot pepper sauce
Salt and pepper to taste


Recipe



To make roux, melt 4-1/2 T. butter in small saucepan. Stir in flour until well blended.

Cook over medium heat, stirring often, for 3-5 minutes. Remove from heat and set aside. Melt remaining 3 T. of butter in large, heavy pot.
Add onions; cook gently 5 minutes. Add garlic, cook 2 minutes more. Add chicken stock, bring to a boil, and reduce to a simmer.

Whisk in roux until stock is thicken and smooth. Add remaining ingredients, including juice from canned tomatoes. Simmer 30-45 minutes, stirring often to prevent scorching. This is a thick soup, but you may adjust to your taste by adding more chicken stock. Add salt and pepper to taste.
Serves 8-10.

Can serve with your own really good homemade bread.