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1
Melt butter in a large stock pot (at least 16-quart capacity).
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2
Add oil and onions.
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3
Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour).
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4
Sprinkle flour over onions and blend well.
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5
Gradually stir in tomato puree and stock (or water and soup base, see notes).
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6
Add remaining ingredients and stir until well blended.
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7
Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
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8
Be sure to serve soup really hot as the condiments will cool it down.
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9
Fill bowls with desired condiments, then ladle soup on top.
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10
*In my opinion, lime, cilantro and sour cream are must-haves!
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11
I make the soup concentrated so it will take up less room in my freezer (essential since the last time I made it it would have been over 10 gallons of ready-to-eat!) To do this, follow the recipe through step 6, using only one quart of stock. I use the Minor's concentrate, and add the full amount necessary for the entire pot of soup.
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12
I freeze mine in 4- to 6-cup containers, because you will add the same amount of water, and with this soup, depending on what you are serving with it, some people may be eating less than a cup of it.
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13
When you are going to be serving the soup, put equal parts of concentrate and water in a pot and finish as directed in step 7.
