Tomato Dill Soup

      File photo.
      File photo.

      2/3 cup olive oil & 1 cup flour for roux

      1/3 cup olive oil

      2 cups onions, diced

      2 large garlic cloves, minced

      6 cups vegetable stock

      2 28 oz cans tomato sauce

      2 28 oz cans diced tomatoes

      1/2 cup of honey or brown sugar

      4 Tbsp dried dill

      1 Tbsp paprika

      2 tsp dried basil

      1 tsp chili powder

      1/2 tsp crushed red pepper flakes

      1 tsp black pepper

      Juice from 1 lemon

      4 or 5 dashes of Tabasco


      First make the roux by adding olive oil and flour in a small pan. Mix on low heat for about 3 minutes and then set aside.

      In a large soup kettle add olive oil, onions and garlic. Cook until tender. Add stock and bring to a boil and then reduce to simmer. Add the roux a little at a time with a whisk until smooth and starting to thicken. Then add remaining ingredients and simmer about 30 minutes, stirring often. Makes about 6 quarts and freezes well.