Moroccan Tomato Soup
By: Anonymous
Published: Thursday, December 31, 2009 - 1:42am

Ingredients




2 tablespoons Extra virgin olive oil
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
Fromage blanc or low-fat yogurt

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.