Moroccan Tomato Soup

Photo: flickr user avlxyz

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

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.

This recipe serves 4.

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.