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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a very flavorful and suprisingly filling delicious tomato soup. Ingredients:
3 tablespoons butter |
3 tablespoons flour |
3/4 cup diced onions (!/4-inch diced) |
2 tablespoons butter |
2 tablespoons chopped garlic |
3 chicken bouillon cubes |
1 cup boiling water |
1 (28 ounce) can crushed tomatoes (3 cups) |
1 tablespoon ketchup |
3/4 cup vegetable juice, such as v-8 |
1/2 tablespoon dried basil |
2 tablespoon dried dill |
1/4 teaspoon hot pepper sauce, such as tabasco |
1/2 teaspoon sugar |
1/4 teaspoon black pepper |
2 tablespoons dry white wine |
2 cups heavy cream |
1/2 cup julienned fresh spinach (1/8 inch julienned) |
Directions:
1. Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
2. Saute onions in 2 tablespoons butter over medium heat until golden brown. Add garlic and continue to saute 1-2 minutes. Remove mixture from heat and puree in food processor.
3. Prepare chicken base: Dissolve chicken bouillon cubes in hot water. In a small dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium-low heat. Add pureed onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine. Simmer 15 minutes. Whisk in roux and simmer an additional 30 mintes over medium-low heat. Whisk in cream. Add spinach. Serve immediatley with a crusty italian bread or cool and refrigerate.
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