Tomato and Dill Soup

A soup that my husband says, "hits the spot!", from the Junior League cookbook, "Colorado Collage". I have used in this recipe, 3-14 ounce cans of broth, and then added 6 ounces of milk to equal the amount of 6 cups of broth, rather than open a fourth can of broth. It's a great soup, either way.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  tablespoons butter
• 1  cup  diced onion
• 1  teaspoon  minced garlic
• 4 (14 ounce) cans diced tomatoes
• 3  tablespoons flour
• 2  tablespoons tomato paste
• 6  cups chicken broth, divided
• 1  cup half-and-half
• 1⁄8 teaspoon white pepper
• 3  tablespoons  finely chopped fresh dill or 1⁄4 teaspoon dried dill
•  sour cream (optional)

Directions

1. In large saucepan, melt butter over medium heat.
2. Add onion and garlic; cook until translucent, about 5 minutes.
3. Add about three-fourth of the diced tomatoes, and cook over high heat, 3 minutes, stirring constantly.
4. Remove from heat and stir in flour.
5. Add tomato paste and gradually whisk in 2 cups of the chicken broth to avoid lumping.
6. Heat to boiling, stirring constantly.
7. Reduce heat and simmer 10 minutes.
8. Remove from heat, transfer in batches to blender or food processor, and puree.
9. Return to saucepan and stir in remaining 4 cups of chicken broth, half and half, white pepper, and dill.
10. Add remaining one-fourth tomatoes, and heat thoroughly, but do not boil.
11. Serve in cups or bowls--you may warm the bowls or cups first by pouring hot water briefly into them, if you wish.
12. You may garnish with sour cream, fresh dill sprigs, or soup crackers.