Moroccan Tomato Soup

I love tomato soup.  My husband makes fun of me because I'm completely happy with Campbell's tomato soup.  Mixed with water, not milk.  He can't stand the stuff and complains when there are 42 cans of tomato soup hogging space in the pantry.  Hey, I like it and it makes a great lunch on a cold, winter day.  I decided to win him over to the darkside of tomato soup with an updated, international version.  It has very unusual ingredients, but trust me this recipe is wonderful.  Be sure to make it exactly, don't omit the honey or cinnamon, and definitely top it with the dill and yogurt.  It may sound strange, but everything melds together into a pot of fragrant, spiced tomato soup! 

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