Moroccan Tomato Soup

Ingredients

1 lrg Onion chopped
1 teaspoon Sea salt
3 tablespoons Honey
1/2 teaspoon Ground cinnamon
2 pounds Tomatoes peeled, seeded, and pureed
ounce (or 28 canned pureed tomatoes)
2 tablespoons Tomato paste
5 cups Water
1/4 cup Minced fresh dill
2 tablespoons Balsamic vinegar

Preparation

1
Heat the olive oil in a large soup pot and saute the onion and sea salt over medium heat until the onion is translucent, about 5 minutes.
2
Add the honey and cinnamon. Saute stirring, until the onion is glazed, about 4 minutes.
3
Add the pureed tomatoes, tomato paste, water and 3 tablespoons of the dill. Stir well to blend. Bring to a rapid boil and cook, uncovered, until the contents are reduced by half, about 30 minutes, stirring occasionally.
4
Remove the soup from heat and add the balsamic vinegar. Puree the mixture in a blender or food processor (you may have to do this in batches). Return the soup to the kettle and reheat gently.
5
Ladle the soup into individual serving bowls. Place a dollop of low-fat yogurt in each bowl and sprinkle the remaining tablespoon of dill over the top. Serve immediately.
6
This recipe serves 4.
7
Comments: There is no reason to buy canned tomato soup when you can make this soup in such a short time. Honey and cinnamon are often combined in Moroccan foods and in foods of the Middle East to create a spicy-sweet flavor that is greater than the sum of its parts.

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Yield:

4.0 servings

Added:

December 31, 2009

Creator:

Anonymous

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