Moroccan Tomato Soup

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 teaspoon sea salt
3 tablespoons honey
1/2 teaspoons ground cinnamon
2 pounds tomatoes, peeled, seeded, and pureed or
    1 (28 ounce) can pureed tomatoes
2 tablespoons tomato paste
5 cups water
1/4 cup minced fresh dill or 2 teaspoons dill weed
2 tablespoons balsamic vinegar
Fromage blanc or low-fat yogurt

Heat the olive oil in a large soup pot and saute the onion and 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 soup bowls and top with the Fromage Blanc or yogurt.

Serves 4.