Adapted from “Café Beaujolais” by Margaret S. Fox

“This is the epitome of a comforting soup,” writes Margaret Fox, original chef and owner of Mendocino restaurant Cafe Beaujolais. “I would serve it three times a week if I could get away with it, especially during our long winters, with their gray, overcast days. It’s creamy and rich and nourishing. Even though I am such a fan of fresh tomatoes, this is the one dish that I think may even work better with canned tomatoes.”

Ingredients

1/2 cup unsalted butter, divided

1/2 cup chopped onions

1 1/2 teaspoons dried oregano

5 cups tomatoes (preferably canned crushed whole tomatoes)

4 cups chicken stock

2 tablespoons flour

2 teaspoons salt

1/2 teaspoon white pepper

1/4 cup chopped fresh parsley

1 1/2 teaspoons fresh chopped dill

4 teaspoons honey

1 1/4 cups heavy cream

2/3 cup half and half

Directions

In a large pot over medium heat, melt 6 tablespoons of the butter. Add the onions and oregano and cook, stirring occasionally, for 5 minutes, or until the onions are translucent. Add the tomatoes and chicken stock and heat.

Meanwhile, in a small pot over medium heat, make a roux by blending the remaining 2 tablespoons of butter with the flour, whisking constantly for 3 minutes, without browning. Add the roux to the stock mixture and whisk to blend. Add the salt and pepper. Bring to a boil, stirring occasionally. Reduce to a simmer and cook for 15 minutes. Stir in the chopped parsley, dill, honey, cream and half and half. Remove from the heat and puree. Strain before serving, if desired. Makes 9 cups.