Tomato Dill Soup

I owe props for this amazing soup to my amazing Grandma. I grew up with this recipe and it never gets old. There's nothing quite like homemade tomato soup with grilled cheese on a cool fall day, and nothing beats this soup.

Here's what you'll need...

1 stick of butter, divided in half

1/2 cup flour

1 medium white onion, finely diced

diced garlic, fresh or out of a jar

(I like the jar stuff because the peel on garlic annoys me like no other)

4 cups chicken broth

1 large can (28oz) tomato puree

1 large can whole peeled tomatoes, roughly chop tomatoes, reserve juice

3 tbsp honey

1 tbsp (or more) dill weed

1 tsp basil

(I used dry but fresh is always better)

1/2 tsp ground black pepper

1/2 tsp chili powder

1/8 tsp ground red pepper

(didn't have this, so I used red pepper flakes, same thing-ish)

3 dashes (or more) hot pepper sauce

(Frank's Red Hot, my personal fave)

salt & pepper to taste

Start here:

Roux-

If you've never made roux before, it can be a little tricky. The first couple times I made it, I ended up with a ball of what looked like beige play-doh. But don't worry, it will still work, you'll just get a great wrist work out when whisking it in. The secret I've learned is to keep the heat low and even, which can be difficlut on an electic stove.

Melt 4 tbsp butter in a small saucepan

add the flour, a little bit at a time, constantly stirring until a thick paste forms

remove from heat, and set aside.

Next:

Melt the remaing butter in a large heavy pot. Add onion, cook gently 5 minutes. 

Add garlic, cook 2 minutes.

Add chicken broth, bring to a boil, reduce heat and simmer.

Whisk in roux until thick and smooth.

Stir in tomato paste, chopped tomatoes, and reserved juices.

Add remaining ingredients.

That looks like a lot of dill/basil but it's really not. Blame it on the camera or it could be because I didn't use the measures for spices... just a dash of this and that and taste, add a dash of this, taste again, rinse and repeat. I included the exact measurements in the above ingredient list but since I've made this SO many times before, I kinda know, and nothing beats the taste test!

Can you smell that? Ah-ma-zing!

Simmer 30-45 minutes, stirring often (don't let the bottom burn!)

Enjoy!

*pair with the perfect full bodied grilled cheese sandwich.