Wednesday, September 10, 2008

Tomato-Parmesan Soup

1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
1 1/4 cups onion, minced
3 garlic cloves, pressed
1/2 teaspoon dill
6 cups tomato juice
2 fresh tomatoes, chopped
1/8 teaspoon pepper
1 tablespoon honey
Parmesan cheese

In a soup pan, heat butter and olive oil; add salt, onion and garlic. Saute until onion is translucent. Add dill, tomato juice, tomatoes, pepper and honey. Cover and simmer 45 minutes.

I like to then blend mine in the blender to make it nice and smooth. However, the recipe does not call for that.

Serve topped with freshly grated Parmesan

Serves 4-6

1 comment:

lee ann said...

I LOVE this soup! Amy made it for our freezer group. It freezes really well.