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Spicy Tomato Soup 2

1 1/2 cups of chopped onion
3 Cloves minced garlic
1 tablespoon of butter, melted
1 tablespoon of vegetable oil
1 teaspoon of dill weed
1/8 teaspoon of black pepper
6 cups of tomato juice
1 tablespoon of honey
1 tablespoon of sour cream
1 medium of fresh tomato; chopped

Sauté the onions and garlic in butter and oil combined in kettle for five minutes. Add dill wee, pepper, tomato juice and hone. Cover and simmer for one hour. Five minutes before serving, whisk in sour cream and chopped tomato. Makes 7 1/2 cups.

Posted to JEWISH-FOOD digest by Bob & Carole Walberg on Oct 31, 1998, converted by MM_Buster v2.0l.

More Spicy Recipes  More Tomato Recipes

 

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