Recipe by graffeetee
This one has a nice zippy flavor. By all means, use fresh tomatoes if you have nice ripe ones. Use about 8 large, peeled and cut up, in place of the canned.
Top Review by CraftScout
This was totally awesome! It was easy, and tasted delicious. I did make a roux instead of making a slurry, but other than that followed the recipe. I also used my immersion blender, which made this soup a snap. We will definitely be making this again, thanks for posting.
- 1⁄4 cup butter
- 2 tablespoons olive oil
- 1 large onion, sliced thin
- 2 teaspoons dill seeds
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon basil
- 1 (28 ounce) can plum tomatoes, drained
- 1 (14 1/2 ounce) can plum tomatoes, drained
- 3 tablespoons tomato paste
- 1⁄4 cup flour
- 4 cups chicken broth
- 1 -2 teaspoon sugar
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon white pepper
Directions See How It's Made
- Melt butter in a soup pot.
- Add oil, onion, and herbs and cook on medium, stirring, until onion starts to brown.
- Add all the tomatoes and the tomato paste and simmer about 10 minutes.
- Blend flour with 1/2 cup of the chicken stock to make a slurry.
- Add to tomato mixture, stirring.
- Add remaining stock.
- Bring soup to a boil, then reduce heat and simmer about 25 minutes.
- Stir frequently to prevent scorching.
- Puree soup in batches in blender.
- Season to taste with salt, pepper and sugar.
- Reheat to serving temperature.