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.