Ingredients: |
Ingredients: 1 stick butter
1 small-medium onion, diced
2 cloves garlic, diced
½ c. flour
3 c. vegetable broth
1 29 oz. can tomato sauce
1 29 oz. can diced tomatoes, with juice
2 dashes of your favorite hot sauce, such as Tobasco
¼ c. honey
1 T.dried dill weed
½ tsp pepper
1 tsp. chili powder
1 tsp. dried basil
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Directions: |
Directions:1. In a 4 quart heavy bottomed saucepan, melt butter over low heat.
2. Add onion and garlic to butter, saute until translucent, 6-8 minutes.
3. When onion starts to smell toasty, slowly whisk in flour, stirring til smooth
4.Continue whisking until thick, smooth, and mixture starts to look faintly brown in color, about 5 minutes.
5. Slowly add the broth about 1 cup at a time, stirring well after addition and allowing the soup to thicken slightly before adding more broth.
6. When all the broth has been added, begin adding the tomato sauce and the diced tomatoes, about 1 cup at a time, stirring well and again letting the mixture thicken before adding more.
7. When all the tomatoes and sauce have been added, season the soup with the hot sauce, honey, dill weed, pepper, chili powder and basil.
8. Simmer over low heat until everything seems really cohesive, stirring often so soup does not stick to the bottom of the pan. |
Personal
Notes: |
Personal
Notes: Joan - The addition of this soup and grilled cheese sandwiches to the Christmas Eve menu allows the vegetarian family members to enjoy the meal like everyone else. Because I’m weird about tomatoes, nearing the end of the cook time, I usually whisk my hand blender through it for a few seconds to make it a little less chunky.
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This recipe for Spicy Tomato Soup is from