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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spicy Tomato Dill Soup Recipe

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This recipe for Spicy Tomato Dill Soup is from Endoscopy and Women's Center Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C butter, divided
1 C flour
2 C diced onions
2 large garlic cloves (pressed) or 2 tsp minced garlic
6 C chicken broth
2 cans tomato sauce (29 oz each)
2 cans diced or whole tomatoes (28 oz each)
4-6 dashes tabasco sauce or more if you like it spicy (needs more)
1/2 C honey
3 tbsp dill weed
1 tsp black pepper
1 tsp chili powder
2 tsp sweet basil
Directions:
Directions:
In small skillet make roux by using 2/3 C butter and 1 C flour. Simmer for 3-5 minutes. Stir constantly and don't let it burn. Set aside.
In a10-12 quart soup kettle saute 1/3 C butter, 2 C diced onion, 2 large garlic cloves until transparent.
Add 6 C chicken broth, bringing it to a boil; reduce heat to simmer. Add roux; whisk in and cook until medium thick and smooth. Add 2 cans tomato sauce, 2 cans diced tomatoes, Tabasco sauce, honey, dill weed, black pepper, chili powder, sweet basil.
You can modify these spices to taste. I usually end up adding more according to taste. Simmer 30 minutes stirring frequently. It will keep for about a week in the refrigerator or you can also freeze it for later.

 

 

 

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