Ingredients:2/3 cup olive oil & 1 cup flour for roux1/3 cup olive oil2 cups onions, diced2 large garlic cloves, minced6 cups vegetable stock2 28 oz cans tomato sauce2 28 oz cans diced tomatoes1/2 cup of honey or brown sugar4 Tbsp dried dill1 Tbsp paprika2 tsp dried basil1 tsp chili powder1/2 tsp crushed red pepper flakes1 tsp black pepperJuice from 1 lemon4 or 5 dashes of TabascoDirections: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.
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