 |
- 1 teaspoon chili powder
With a fresh, zesty flavor, this wonderful tomato soup is a tasty alternative to canned soups.
Directions
In dutch oven, melt 5 1/2 tablespoons butter over medium heat. When melted, whisk in flour,
continually whisking until smooth. Remove from heat.
In small skillet, melt the rest of the butter. Sauté the onion and garlic over medium heat
for 2-3 minutes. Add the fresh basil and chopped rosemary. Sauté 2-3 more minutes.
Return dutch oven with flour mixture to medium heat on stove. Add in the onion mixture. Stir
to combine. Slowly add chicken broth, 1 cup at a time, stirring continuously and allowing sauce
to thicken slightly.
Continue adding broth until all is incorporated and thickened.
Begin adding the tomato sauce and diced tomatoes, stirring continuously, allowing mixture to
thicken.
Season with hot sauce, honey, dill weed, pepper, chili powder. Stir to combine.
Serve hot with Italian popcorn or croutons.NOTE: Can be made ahead; just reheat on
low heat, stirring frequently.
|
|
2 |
|
