Tomato/Dill Cream Cheese Soup

I am posting this here for safekeeping. I attended a vegetarian cooking class (even though I'm not a vegetarian) just to get some vegetable ideas and this was one of the recipes shown us. Courtesy Rob McLean.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 2  onions, chopped
• 3  sprigs fresh dill
• 2 (28 ounce) cans diced tomatoes
• 8  ounces cream cheese
• 1  cup  vegetable stock
•  salt and pepper

Directions

1. On medium heat saute chopped onions along with 2 sprigs of dill in the butter until soft.
2. Add tomatoes, stock and cream cheese.
3. Simmer for approximately 30 minutes, stirring occasionally.
4. Blend mixture with hand blender until desired consistency.
5. Add remaining dill, salt and pepper to taste before serving.
6. Note: light cream cheese can be used as well.