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Ingredients
| onions (chopped): 1/4 cup |
| garlic (crushed): 1/4 tsp |
| canola oil - for deep fat frying: 1 tsp |
| unsalted butter: 1 tsp |
| red tomatoes: 2 |
| light brown sugar (packed): 1 tsp |
| salt: 1 dash |
| black pepper: 1 dash |
| canned tomato paste: 1/3 cup |
| all-purpose flour (unsifted): 2 tsp |
| water: 1 1/4 cups (cold) |
| non-fat half and half cream: 1/3 cup |
| fresh dill weed (sprigs): 1 tsp |
Dilly Tomato Soup
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- In a small saucepan, cook onion and garlic in oil and butter over low heat until tender. Add the tomatoes, sugar, salt and pepper; cook over medium-high heat for 3 minutes. Remove from the heat; stir in tomato paste. Combine flour and 1/4 cup of water until smooth; stir into tomato mixture. Gradually stir in remaining water until smooth. Bring to a boil; cook and stir for 2 minutes.
- Place a sieve over a bowl; pour tomato mixture into sieve. Press with the back of a spoon to remove tomato seeds and skin. Return puree to pan. Add half-and-half and dill; cook over low heat just until heated through (do not boil).