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Spicy Tomato Soup Recipe

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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.
Container: Dutch oven, small skillet
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients
- 1/2 cup plus 3 tablespoons butter or margarine
- 1/2 cup flour
- 1 onion - medium, diced
- 2 garlic cloves, chopped
- 1 tablespoon basil - fresh, chopped
- 1 rosemary sprig, stemmed and chopped
- 3 cups chicken broth - canned or homemade
- 29 ounces tomato sauce
- 29 ounces tomato - diced, with oregano, basil and garlic
- 2 dashes of favorite hot sauce, more if desired
- 1/4 cup honey
- 1 tablespoon dill weed, dried
- 1/2 teaspoon pepper
- 1 teaspoon chili powder

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