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Author Notes: This is my interpretation of a recipe that was the most popular item on the menu at the restaurant I worked at in college. No surprise why, it's addictive. —Vicky | Things I Made Today
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 3 celery stalk, chopped
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 3 cups high quality canned tomatoes
- 2 cups water
- 1/2 tablespoon kosher salt
- 1/4 tablespoon pepper
- 1 tablespoon honey
- 1 bay leaf
- 1 1/2 cups heavy cream
- 4 tomatoes, roughly chopped
- 2 tablespoons fresh dill, chopped
- Heat olive oil in large pot. Saute onions, carrots, celery, and garlic until soft. Add in tomato paste and stir until well mixed. Add canned tomatoes, water, bay leaf, and honey. Season with salt and pepper.
- Cook down for 10-15 minutes, until starting to thicken.
- Add in cream and tomatoes. Mix well and cook for 10-12 more minutes.
- Stir in dill. Serve with crusty bread.
- This recipe was entered in the contest for The Recipe You're Most Proud Of
- This recipe was entered in the contest for Your Best Restorative Recipes
- This recipe was entered in the contest for Your Best Warm Weather Soup
- This recipe was entered in the contest for Your Best Recipe for Now and Later