This is the best tomato soup ever! It's not spicy, just really tasty. I
added a few more shakes of Tabasco, and used 1 tsp. minced garlic rather
than fresh. It turns out great every time. Serves approximately 6.
Cathey

Spicy Tomato Soup

from "Paula Deen & Friends"

1/2 cup (1 stick) plus 3 Tbsp. butter
1/2 cup all-purpose flour
1 medium onion, diced
2 cloves garlic, diced
3 cups chicken broth (canned is fine)
One 29-oz. can tomato sauce
One 29-oz. can diced tomatoes, with juice
2 dashes of your favorite hot sauce,
such as Tabasco
1/4 cup honey
1 Tbsp. dried dill weed
1/2 tsp. pepper
1 tsp. chili powder
1 tsp. dried basil

In a 4-quart heavy-bottomed saucepan, melt half (5 1/2 tablespoons) of
butter. When melted, whisk in the flour and stir until very smooth. Cook
over low heat for about 5 minutes, until very thick and smooth. In a small
skillet, melt the remaining butter. Saute the onion and garlic over low
heat until the onion is translucent, 3 to 4 minutes. Add the onion and
garlic to the flour mixture and comvine. Slowly add the chicken broth,
about 1 cup at a time, stirring well after each addition and allowing the
soup to thicken slightly before adding more. When all the tomato sauce and
diced tomatoes have been added, season the soup with the hot sauce, honey,
dillweed, pepper, chili powder, and basil. Turn off the heat, let cool,
and refrigerate until party time. The day of the party, reheat the soup
over very low heat for about 45 minutes so that the flavors can blend.
Stir frequently, as the soup will stick to the bottom of the pot. Garnish
with homemade croutons. Note: To make croutons, brush day-old French bread
slices with olive oil. Sprinkle with garlic salt or a spice blend of your
choice. Toast in a 300 degree oven until very dry. Cut into small cubes.
Store in an airtight container or bag until time to serve.

Posted to: RDJ "Good Neighbor Recipes"

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