Recipe by rochsann
A soup that my husband says, "hits the spot!", from the Junior League cookbook, "Colorado Collage". I have used in this recipe, 3-14 ounce cans of broth, and then added 6 ounces of milk to equal the amount of 6 cups of broth, rather than open a fourth can of broth. It's a great soup, either way.
- 2 tablespoons butter
- 1 cup diced onion
- 1 teaspoon minced garlic
- 4 (14 ounce) cans diced tomatoes
- 3 tablespoons flour
- 2 tablespoons tomato paste
- 6 cups chicken broth, divided
- 1 cup half-and-half
- 1⁄8 teaspoon white pepper
- 3 tablespoons finely chopped fresh dill or 1⁄4 teaspoon dried dill
- sour cream (optional)
Directions See How It's Made
- In large saucepan, melt butter over medium heat.
- Add onion and garlic; cook until translucent, about 5 minutes.
- Add about three-fourth of the diced tomatoes, and cook over high heat, 3 minutes, stirring constantly.
- Remove from heat and stir in flour.
- Add tomato paste and gradually whisk in 2 cups of the chicken broth to avoid lumping.
- Heat to boiling, stirring constantly.
- Reduce heat and simmer 10 minutes.
- Remove from heat, transfer in batches to blender or food processor, and puree.
- Return to saucepan and stir in remaining 4 cups of chicken broth, half and half, white pepper, and dill.
- Add remaining one-fourth tomatoes, and heat thoroughly, but do not boil.
- Serve in cups or bowls--you may warm the bowls or cups first by pouring hot water briefly into them, if you wish.
- You may garnish with sour cream, fresh dill sprigs, or soup crackers.