Vampire Blood Soup

Description

The recipe won't take much time. Heat olive oil in a saucepan over medium heat. Add dill, onion, garlic, salt, fennel seeds, and ground pepper. Sauté the vegetables until softened, about 5 minutes. Crush the canned tomatoes by hand. Add the tomatoes to the saucepan, increase the heat, and cook for about 5 minutes. Pour in the tomato juice and vegetable broth, and add the basil leaves. Bring to a boil, stir, then reduce the heat to medium-low. Cover and simmer for 30 minutes. Transfer the soup to a blender or food processor and blend until smooth. Add lemon juice and season with pepper to taste. The soup is ready to serve.

Instructions