Moroccan Tomato Soup

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Moroccan Tomato Soup

 

2 tablespoons extra virgin olive oil

1 large onion, chopped

1 teaspoon sea salt

3 tablespoons honey

1/2 teaspoon ground cinnamon

2 pounds tomatoes, peeled, seeded, and pureed or 28

ounces 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

 

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.

Add the honey and cinnamon. Saute stirring, until the

onion is glazed, about 4 minutes.

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.

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.

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.

Serves 4.

 

 

 

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