Recipe for cooking moroccan tomato soup

Recipes from the Middle East and North Africa :: Middle Eastern Soups and Stews

2 Tbsp. EVOO (extra virgin olive oil)
1 large onion, chopped
1 tsp. sea salt
3 Tbsp. honey
1/2 tsp. ground cinnamon
2 lbs. tomatoes, peeled, seeded, and pureed or
    1 (28 ounce) can pureed tomatoes
2 Tbsp. tomato paste
5 c. water
1/4 c. minced fresh dill or 2 tsp. dill weed
2 Tbsp. balsamic vinegar
Fromage blanc or low-fat yogurt

Heat the olive oil in a large soup pot and sauté the onion and salt over med. heat until the onion is translucent, about 5 mins.

Add the honey and cinnamon. Sauté, stirring, until the onion is glazed, about 4 mins.

Add the pureed tomatoes, tomato paste, water and 3 Tbsp. of the dill. Stir well to blend. Bring to a rapid boil and cook, uncovered or without a lid, until the contents are reduced by half, about 1/2 an hour, 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.