Cream of Tomato Soup With Dill
- Saute onion in 1 Tablespoon butter until soft, about 3-7 minutes. Add celery and carrot and cook until soft, about 2-3 minutes. Add tomatoes and chicken broth. Cook uncovered for 30 minutes.
- With hand blender, puree vegetables until smooth. Add dill, salt and pepper. Adjust seasonings.
- In a small pan, combine 2 tablespoons flour in 2 tablespoons of melted butter. Cook 1 minute. Add warm cream and cook until bubbly. Add to soup and stir until blended. DO NOT BOIL. Stir in cheddar cheese.
- Ladle into bowls and top with croutons.