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Tomato Soup

from the kitchen of Bonnie McGinley

1/3 cup butter
1 large onion- 2 cups, diced
2 large cloves garlic, crushed

2/3 cup butter
1cup flour

6 cups chicken broth (49 oz. can)
2 (29 oz.) cans tomato sauce
2 (28 oz.) cans diced or crushed tomatoes
½ cup honey
3 Tblsp. dill weed
1 tsp. black pepper
2 tsp. dried basil

In large soup pot, melt 1/3 cup butter.
Add onions and garlic, sauté until onions are soft and transparent.
Add 2/3 cup butter, melt. Stir in flour until smooth.
Continue stirring and cooking until mixture begins to brown just slightly.

Slowly stir in chicken broth, whisking as you do to make sure sauce is smooth.
Bring to a boil, stirring constantly, until mixture is smooth and thick.
Add tomatoes, sauce, honey and seasonings.
Simmer for 30 minutes, stirring frequently.

Makes 6 quarts

*Terri’s notes:
~ This has been a favorite when ever the ladies gather for a luncheon!
~ Leftovers are great or it freezes well too!
~ Serve with grilled cheese or gourmet grilled cheese sandwiches.
~ Add the dill one Tablespoon at a time, tasting as you go.
~ My healthy friend Mary substituted 1/3 cup olive for all butter, 1/3 cup arrow root for flour,
left out the dill, added more basil and 1 tsp. Herbs de Provence.  New flavor, gluten free!



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