Title: Tomato Soup with Cream and Dill
Categories: Vegetable Soup
Yield: 6 Servings

2	lb	Fresh ripe tomatoes
2	tb	Butter/margarine
3/4	c	Chopped onion
1	c	Chicken broth
2	ts	Paprika
1	ts	Salt
1	ts	Dill weed
1/4	ts	Ground black pepper
1	c	Heavy cream
		Sour cream for garnish optional OR low fat sour cream/yogurt

Dice tomatoes, about 4 c , and set aside. In a medium saucepan, melt butter. Add onion; saute until transparent, about 5 minutes. Add chicken broth, paprika, salt, dill and black pepper. Bring to a boil; add tomatoes. Simmer, covered, until tomatoes are soft 8-10 minutes. Place half of tomato mixture in th container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Add cream. Heat until hot, do not boil, Serve hot or cold, garnished with a spoonful of sour cream if desired.

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