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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This soup is very fresh and light tasting. I've always served it warm, but I imagine it would be nice as a chilled soup on a warm day, too. Substitute vegetable broth for the chicken broth and this is a lovely vegetarian soup. Ingredients:
1/2 cup butter |
1 cup onion, finely chopped |
1 cup carrot, finely chopped |
1 cup celery, finely chopped |
2 teaspoons minced garlic cloves |
1 teaspoon basil |
1 teaspoon thyme |
1 teaspoon tarragon (optional) |
1/2 cup all-purpose flour |
3 cups chicken broth (or vegetable broth, for a vegetarian meal) |
1 (35 ounce) can diced tomatoes with juice |
2 1/2 cups tomato juice (i used v-8) |
1 cup heavy cream or 1 cup whipping cream |
1 teaspoon sugar |
1 tablespoon fresh dill, chopped |
Directions:
1. Melt butter in a large saucepan over medium-high heat.
2. Add onions, carrots and celery and cook until softened, 8 to 10 minutes.
3. Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute.
4. Stir in flour and cook 4 to 5 minutes, stirring occasionally.
5. Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes.
6. Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through.
7. Just before serving, stir in fresh dill.
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