Tomato Soup for a Winter Cold

Being sick made me want soup, but I hate all the preservatives that are in canned soups so I decided to make my own. Not having a ton of energy it had to be a relatively quick and easy recipe. This turned out amazing!

55. Sweet Tomato Soup

Photo & Recipe Credit: http://www.shockinglydelicious.com/sweet-tomato-basil-bisque/

Ingredients

• 5 tablespoons butter
• 1 large onion (about 12 ounces), peeled and finely chopped
• 5 tablespoons flour
• 2 (28-ounce) cans peeled crushed tomatoes
• 3 teaspoons dried dill weed (I replaced with 2 tsp basil, 1 tsp parsley)
• 1 teaspoon dried oregano
• 6 cups low-fat, low-salt chicken/vegetable stock
• 5 tablespoons honey
• 3/4 cup half-and-half or cream (or a mixture of both)
• 1/2 cup finely chopped fresh Italian parsley
• Pinch kosher salt
• Freshly ground pepper
• Garnish: finely chopped fresh basil

Instructions

1. In large soup pot, melt butter. Over medium heat, sauté onions in butter, stirring occasionally, about 10 minutes. Onions should be translucent but not brown. Add flour and stir; it will look a bit pasty. Cook and stir for a minute or two until the paste (called a roux), begins to brown slightly.
2. Add tomatoes, dill, oregano and stock. Bring to a boil, cover and simmer for 15 minutes. Add honey, cream and parsley and return to a boil. Taste, add salt and pepper to season, and serve.
3. Garnish with a shower of chopped basil if you like.
4. Makes about 13 cups. Serves 6-8, depending on appetites.
5. Store in refrigerator. Leftovers are even better the next day. And the following day.

Thank you Dorothy for this delicious recipe. Much needed to cure this winter cold!

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~ by asower on January 8, 2012.