4 TBS butter2 - 3 garlic cloves, minced
1 1/2 tsp dill weed
1 tsp oregano
1 tsp basil
5 cups (1-28 oz can and 1-15 oz can) crushed tomatoes
1 can (6 oz) tomato paste
4 cups chicken stock or broth (2 cans)
2 TBS butter
2 TBS flour
1 tsp salt
1/2 tsp white pepper
4 tsp honey
1 1/4 cup heavy cream
2/3 cup half and half
In a large pot, melt 4 TBS butter. Sauté garlic and herbs on medium low for about 1 to 2 minutes, until garlic is lightly browned.
Add tomatoes, tomato paste and chicken broth. Heat to a simmer.
In a separate small saucepan, make a roux with the flour and remaining 2 TBS butter, whisking constantly over medium heat for 3 minutes, without browning.
Add roux to soup, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes.
Add honey, cream and half and half. If you prefer a smoother soup, you may use an immersion blender for several minutes.
Makes approx. 11 cups