Ingredients
- 1 sweet onion, diced
- 1 tablespoon olive oil
- 2½ tablespoons flour*
- 3½ – 4 cups diced tomatoes (mixed varieties is nice)
- ¼ cup sun dried tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon crushed fennel seeds
- 2 cloves garlic
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Pinch cayenne pepper
Directions
- 1Heat the oil in a medium saucepan until hot but not smoking. Add the chopped onion and toss to coat with oil then turn heat to medium and continue to sauté until soft, about 10 minutes. Return heat to medium high. Sprinkle the flour over the onions and cook, stirring constantly, until the flour fully coats the onions and has just begun to change color to a very pale brown.
- 2Add the chopped tomatoes and stir to mix well. Now stir in the stock or water and remaining ingredients. Bring to a boil, stirring frequently. Reduce to a simmer and cook, partially covered and stirring frequently, until flavors have merged and the soup has begun to thicken.
- 3Remove from the heat and cool to room temperature. Pass the soup through the fine grill of a food mill, or puree in a blender or food processor. The food mill produces a soup that is smoother and creamier in texture.
- 4Serve soup immediately or refrigerate in an airtight container for up to a week. Before serving heat thoroughly and also taste and adjust the seasonings. You may wish to garnish the soup with grated cheese or grated mochi.
