Worth Repeating

This is a great recipe. It is zesty/spicy. It is warming. It is easy, big time. It is inexpensive. And, why, yes, I’ve had it on my blog before, but I just wanted to mention it again. So, if you missed it last time, here it is. I originally got it from my friend, Jessie. So, Jessie, thanks again!

Spicy Tomato Soup

1 stick + 3T. butter
1/2 cup flour
1 medium onion, diced
2 garlic cloves, diced
3 cups/ 24 ounces canned chicken broth (I use this.)
1 29 ounce can diced tomatoes with juice
1 29 ounce can tomato sauce
2 dashes hot sauce
1/4 cup honey
1/2 T. dried dill weed
1/2 t. ground pepper
1 t. chili powder
1 t. dried basil

Saute in 3T butter the onion and garlic. Add remaining stick of butter and melt. Add flour and wisk until a paste is formed. Add broth 1 cup at a time and allow to thicken between each cup. Add tomatoes and sauce, pausing to let thicken with each addition. Season with remaining ingredients. Simmer over low heat for 45 minutes, stirring frequently. Optional additional step is pureeing the soup either with an immersion blender or in your regular blender. If you use a regular blender please, PLEASE be very careful and blend it in batches — never fill up the blender more than half way. Also, use a potholder and a kitchen towel to hold the top down. Pureeing makes this velvety smooth and results in a beautiful red-orange color. But none of that is worth it if you’re in the ER with burns from trying to blend it up. So, you know, be careful. 🙂

Happy Saturday!