In a large pot, saute onions in 6 Tbsp. butter along with dill seed, dill weed, and oregano for 5 minutes, or until onions are translucent. Add tomato soup and chicken broth. Turn heat to medium while making foux and cover pan
In small skillet make a roux by blending 2 Tbsp. melted butter and 2 Tbsp. flour, whisking constantly over medium heat for 3 minutes without browning. Add roux to broth mixture and whisk to blend. Add salt and pepper. Bring to a boil over medium heat, stirring occasionally
Reduce heat and simmer for 15 minutes. Add chopped parsley, honey, evaporated milk. On low heat bring to serving temp. Do not boil
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