Tomato And Dill Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 cup diced onion
• 1 teaspoon minced garlic
• 4 (14 ounce) cans diced tomatoes
• 3 tablespoons flour
• 2 tablespoons tomato paste
• 6 cups chicken broth, divided
• 1 cup half-and-half
• 1/8 teaspoon pepper
• 3 tablespoons finely chopped fresh dill or 1/4 teaspoon dried dill
• sour cream (optional)

Recipe

• 1 in large saucepan, melt butter over medium heat.
• 2 add onion and garlic; cook until translucent, about 5 minutes.
• 3 add about three-fourth of the diced tomatoes, and cook over high heat, 3 minutes, stirring constantly.
• 4 remove from heat and stir in flour.
• 5 add tomato paste and gradually whisk in 2 cups of the chicken broth to avoid lumping.
• 6 heat to boiling, stirring constantly.
• 7 reduce heat and simmer 10 minutes.
• 8 remove from heat, transfer in batches to blender or food processor, and puree.
• 9 return to saucepan and stir in remaining 4 cups of chicken broth, half and half, pepper, and dill.
• 10 add remaining one-fourth tomatoes, and heat thoroughly, but do not boil.
• 11 serve in cups or bowls--you may warm the bowls or cups first by pouring hot water briefly into them, if you wish.
• 12 you may garnish with sour cream, fresh dill sprigs, or soup crackers.