Ingredients
1 medium onion, finely chopped1/4 cup butter, cubed1/4 cup all-purpose flour1 teaspoon dill weed1 teaspoon dried oregano3 cups chicken broth3 cans (14-1/2 ounces each) diced tomatoes, undrained1/4 cup minced fresh parsley2 tablespoons honey3/4 teaspoon salt3/4 teaspoon white pepper1-1/2 cups half-and-half cream
Preparation
In a large saucepan, saute onion in butter until tender. Stir in the flour, dill and oregano until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the tomatoes, parsley, honey, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cream; heat through.
