Sauté over low heat:
1 ½ cups of diced onion in one pound of butter until onions are tender
2 tsp. ground oregano
1 tsp. white pepper
½ tsp. garlic powder
1 ½ tsp. dill weed
½ cup parsley (if you use dried then use a little less).
Stir well, add ½ cup flour and cook until clear and bubbly.
Meanwhile in a large soup pot, combine:
2 - 32 oz. cans of diced tomatoes
1 large can of V-8 juice
1 quart water
4 Tbsp chicken base
Add onion mixture to tomatoes and bring to a boil.
½ cup honey
3 cups half-and-half
Cook until hot, DO NOT BOIL. Then all you have to do is serve and enjoy!
I have used half the amount of butter (2 sticks) and I can’t tell much difference. I do think you need to use butter, though. Margarine would not have the same flavor.