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 sauté 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
- 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.