Tomato soup with cream & dill
Dill Soups Creams
Last updated 6/12/2012 1:27:01 AM. Recipe ID 61711. Report a problem with this recipe.
Title: Tomato soup with cream & dill
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/
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.
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