Tomato Dill Soup

This soup is very fresh and light tasting. I've always served it warm, but I imagine it would be nice as a chilled soup on a warm day, too. Substitute vegetable broth for the chicken broth and this is a lovely vegetarian soup.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1⁄2 cup butter
• 1  cup onion, finely chopped
• 1  cup carrot, finely chopped
• 1  cup celery, finely chopped
• 2  teaspoons minced garlic cloves
• 1  teaspoon basil
• 1  teaspoon thyme
• 1  teaspoon tarragon (optional)
• 1⁄2 cup all-purpose flour
• 3  cups chicken broth (or vegetable broth, for a vegetarian meal)
• 1 (35 ounce) can diced tomatoes with juice
• 2 1⁄2 cups tomato juice (I used V-8)
• 1  cup heavy cream or 1  cup  whipping cream
• 1  teaspoon sugar
• 1  tablespoon fresh dill, chopped

Directions

1. Melt butter in a large saucepan over medium-high heat.
2. Add onions, carrots and celery and cook until softened, 8 to 10 minutes.
3. Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute.
4. Stir in flour and cook 4 to 5 minutes, stirring occasionally.
5. Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes.
6. Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through.
7. Just before serving, stir in fresh dill.