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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This soup is particularly good to take along for lunch with a sandwich or a salad, suggest Patty Kile of Elizabethtown, Pennsylvania. It is also just fine served cold. Most often, I make the recipe ahead and keep it in the fridge. Ingredients:
1 small onion, thinly sliced |
1/4 teaspoon minced garlic |
1 tablespoon canola oil |
1 teaspoon butter |
2 medium tomatoes, sliced |
1 teaspoon sugar |
1/4 teaspoon salt |
dash pepper |
1/3 cup tomato paste |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/4 cups cold water, divided |
1/3 cup fat-free half-and-half |
1 to 2 teaspoons minced fresh dill |
Directions:
1. In a small saucepan, cook onion and garlic in oil and butter over low heat until tender. Add the tomatoes, sugar, salt and pepper; cook over medium-high heat for 3 minutes. Remove from the heat; stir in tomato paste.
2. Combine flour and 1/4 cup of water until smooth; stir into tomato mixture. Gradually stir in remaining water until smooth. Bring to a boil; cook and stir for 2 minutes.
3. Place a sieve over a bowl; pour tomato mixture into sieve. Press with the back of a spoon to remove tomato seeds and skin. Return puree to pan. Add half-and-half and dill; cook over low heat just until heated through (do not boil). Yield: 2 servings.
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