Title: Tomato soup with cream & dill
 Categories: Soups
      Yield: 1 Servings
 
      2 lb Fresh ripe tomatos, about 4
      2 tb Butter/margarine
    3/4 c  Chopped onion
      1 c  Chicken broth
      2 ts Paprika
      1 ts Salt
      1 ts Dill weed
    1/4 ts Ground black pepper
      1 c  Heavy cream
           Sour cream for garnish opt.
           OR low fat sour cream/
           Yogurt
 
  Dice tomatos, about 4 cups, and set aside. In a medium saucepan, melt
  butter. Add onion; saute until transparent, about 5 minutes. Add
  chicken broth, paprika, salt, dill and black pepper. Bring to a boil;
  add tomatos. Simmer, covered, until tomatos are soft 8-10 minutes.
  Place half of tomato mixture in the container of an electric blender;
  whirl until smooth. Repeat with remaining mixture. Return all soup to
  saucepan. Add cream. Heat until hot, do not boil, Serve hot or cold,
  garnished with a spoonful of sour cream if desired.