7.5 T of butter
1/2 c flour
1 c diced onions
1 lg clove garlic, minced
4 c chicken stock
20 oz tomato puree
16 oz whole peeled tomatoes, chopped
3 T honey
1 T dill weed
1 t basil
1/2 t black pepper
1/2 t chili pepper
1/8 t round cayenne pepper
3 dashes hot pepper sauce salt and pepper to taste
1. Make roux, melt 4.5 T butter in small saucepan. Stir in flour until well blended. Cook over low heat stirring often 3-5 minutes. Set aside.
2. Melt remaining butter. Add onions, cook gently 5 minutes. Add garlic. Cook 2 minutes more.
3. Add chicken stock, boil and reduce to a simmer. Whisk in roux until stock is thickened.
4. Add remaining ingredients. Simmer 30-45 minutes. This is when I may put the soup in a crockpot.