Tomato soup with cream & dill

Yield: 1 Servings

Measure Ingredient
2 pounds Fresh ripe tomatos, about 4
2 tablespoons Butter/margarine
¾ cup Chopped onion
1 cup Chicken broth
2 teaspoons Paprika
1 teaspoon Salt
1 teaspoon Dill weed
¼ teaspoon Ground black pepper
1 cup Heavy cream
Sour cream for garnish opt.
OR low fat sour cream/

Dice tomatos, about 4 cups, 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 tomatos. Simmer, covered, until tomatos are soft 8-10 minutes.

Place half of tomato mixture in the 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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