Recipe for Creamy Tomato Soup With Dill

This recipe is good for all of your family and friends including the diabetics in your group. This Creamy Tomato Soup with Dill can be used in several different ways. If you are planning a large, several course meal, this soup is perfect for the first course when served in small serving cups as an appetizer. It is good for a light lunch when served with some crackers and fresh fruit. Or serve it for lunch or dinner with a salad or a sandwich. A grilled cheese sandwich is always good with tomato soup. So give this versatile creamy soup a try soon!

CREAMY TOMATO SOUP WITH DILL

1 medium onion, thinly sliced

1 garlic clove, minced

2 tbsp olive or canola oil

1 tbsp butter

1/2 tsp salt

dash of black pepper

3 large tomatoes, sliced

1 can (6 oz) tomato paste

1/4 cup all-purpose flour

2 cups water, divided

3/4 cup whipping cream, whipped

1 to 2 tablespoons finely minced fresh dill OR 1 to 2 teaspoons dill weed

In a large saucepan over low heat, cook onion and garlic in oil and butter until tender. Add salt, pepper, and tomatoes; cook over medium-high heat for 3 minutes. Remove from the heat and stir in tomato paste. In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes. Place mixture in a sieve over a bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin. Return the puree to pan. Add cream and dill; cook over low heat just until heated through. DO NOT BOIL.

Yield: 1 quart

Enjoy!