Cream of Tomato Soup With Dill

First place winner at Recipe Swap.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  onion, chopped
• 2  medium carrots, chopped
• 3  celery ribs, chopped
• 48  ounces  light chicken broth
• 1 (15 ounce) can  italian peeled tomatoes
• 3  tablespoons butter
• 2  tablespoons flour
• 1⁄2 teaspoon  celery salt
• 1⁄8 teaspoon pepper
• 1  teaspoon dill weed
• 1  cup half-and-half
• 1  cup cheddar cheese

Directions

1. 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.
2. With hand blender, puree vegetables until smooth. Add dill, salt and pepper. Adjust seasonings.
3. 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.
4. Ladle into bowls and top with croutons.