Tomato soup with cream & dill
1 Servings
Ingredients
| Quantity | 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/ | ||
| Yogurt | ||
Directions
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.