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.