Friday, January 12, 2007

Spicy Tomato Soup

I cannot remember for the life of me where I found this one, maybe a Rachael Ray book? My sons love tomato soup and I was tiring of the canned kind and gave this one a shot. I will definitely make it again. It actually tastes better the next day.....and the next day.

Spicy Tomato Soup

1/2 cup + 3 tablespoons buttter
1/2 cup flour
1 medium onion, diced
2 cloves garlic, diced
3 cups chicken broth
1 29 oz can tomato sauce
1 29 oz can diced tomatoes with juice
2 dashes tabasco
1/4 cup honey
1 tablespoon dill weed
1/2 teaspoon pepper
1 teaspoon chili powder
1 teaspoon dried basil

In a 4 quart heavy saucepan, melt half of the butter. When melted, whisk the flour and stir until smooth. Cook over low heat for about 5 minutes until very thick and smooth. In a small skillet, melt the remaining butter. Saute the onion and garlic over low heat untilthe onion is translucent, about 3-4 minutes. Add the onion and garlic to the flour mixtre and combine. Slowly add the broth, about 1 cup at a time, stirring well after each addition and allowing the soup to thicken slightly before adding more broth. When all the broth is added, begin adding the tomato sauce and the tomatoes, about 1 cup at a time, stirring well and allowing to thicken before adding more. When all the sauce and tomatoes have been added, season the soup with the tabasco, honey, dill week, pepper, chili powder, and basil. Turn off heat and cool slightly. Serve with croutons or crusty bread.

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