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Categories:
tomatoes carrot celery onion butter flour chicken broth dill oregano honey heavy cream parsley basil salt
Viewed: 119 - Published at: 2 years agoIngredients
- 1 large can whole tomatoes 28oz leave the juice out. (unless you use the water in place of the broth) (I have also used about 4 cups of fresh tomatoes, steamed and peeled)
- 1 carrot
- 1 celery stalk
- 1 medium onion mild
- 5 tbsp butter
- 5 tbsp flour
- 4 cup chicken broth (or 1-2 cups plain water)
- 3 tsp fresh dill minced
- 1 tsp fresh oregano minced
- 3 tbsp honey
- 3/4 cup heavy cream
- 1/3 cup parsley fresh chopped
- 1 about 8 fresh basil leaves (more if you like stronger basil flavor)
- 1 salt and pepper to taste about 1/2 tsp
Method
- InstructionsIn large soup pot, melt butter.
- Over medium heat, saute onions, carrot, celery.
- 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.Add tomatoes, dill, oregano, and stock.
- Bring to a boil, cover and simmer for 15 minutes.
- Add honey, cream, basil and parsley and return to a boil.
- Taste, add salt and pepper to season,
- Pour soup into a blender to puree.
- Return to pot, cook low for few minutes, then serve.Garnish with basil leaves
- (Note, try blending in small batches, to avoid an explosion)
