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.