Not your average tomato soup... |
The ingredients... A simple, one pot preparation! |
Saute onions in oil Add honey and cinnamon. |
Add tomatoes and chicken stock. |
Add water. |
Don't forget the dill. |
After cooking for 30 minutes, remove from heat and add balsamic vinegar. |
Puree soup in a blender or food processor. |
Garnish with a dollop of yogurt and a sprinkle of dill. |
Moroccan Tomato Soup
2 tablespoons olive oil
1 onion, chopped
1 teaspoon Kosher or sea salt
3 tablespoons honey
1/2 teaspoon ground cinnamon
1 (28 ounce) can pureed tomatoes
2 tablespoons tomato paste
4 cups chicken stock
1 cup water
2 tablespoons balsamic vinegar
2 teaspoons dried dill
plain or Greek yogurt for garnish
Heat the olive oil in a Dutch oven or medium heat. Add the onion and sea salt. Cook until the onions are translucent, approximately 5 minutes. Add the honey and cinnamon. Continue stirring until onions are glazed, approximately another 4-5 minutes. Add pureed tomatoes, tomato paste, chicken stock, water and 1 teaspoon of dill. Blend well. Bring to a boil. Reduce heat to simmer and cook approximately 30 minutes, stirring occasionally. Remove soup from heat and add the balsamic vinegar. Carefully puree the soup in a blender or food processor. Ladle soup into individual bowls and top each serving with a dollop of yogurt and sprinkle with the remaining teaspoon of dried dill.
Prep Time: Approximately 20 minutes Cook Time: Approximately 40 minutes
I am going to try this for dinner during the OU game this Saturday! I might dish up some grilled cheese, too!
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