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/ | |
| Yogurt |
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.