Tomato and Dill Soup

Recipe by rochsann
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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