Tomato soup with cream & dill

1 Servings

Ingredients

QuantityIngredient
2poundsFresh ripe tomatos, about 4
2tablespoonsButter/margarine
¾cupChopped onion
1cupChicken broth
2teaspoonsPaprika
1teaspoonSalt
1teaspoonDill weed
¼teaspoonGround black pepper
1cupHeavy 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.