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Tomato Dill Soup

Meet the Cook: Most often, I make this soup ahead and keep it in the fridge. It's particularly good to take out and heat up with tuna or grilled cheese sandwiches, hard rolls or a salad. It would be fine to serve - hot or cold - at a soup supper as well. -Patty Kile, Elizabethtown, Pennsylvania.

4 ServingsPrep/Total Time: 30 min.

Ingredients

1 medium onion, thinly sliced
1 garlic clove, minced
2 tablespoons canola oil
1 tablespoon butter
3 large tomatoes, sliced
1/2 teaspoon salt
Pinch pepper
1 can (6 ounces) tomato paste
1/4 cup all-purpose flour
2 cups water, divided
3/4 cup heavy whipping cream, whipped
1 to 2 tablespoons finely minced fresh dill or 1 to 2 teaspoons dill weed

Directions

In a large saucepan saute onion and garlic in oil and butter until
tender. Add the tomatoes, salt and pepper; cook over medium-high
heat for 3 minutes or until heated through. 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 or until thickened.
Place mixture in a sieve over a large bowl. With the back of a spoon,

2 of 2

Tomato Dill Soup (continued)

Directions (continued)

press vegetables through the sieve to remove seeds and skin; return
puree to pan. Add cream and dill; cook over low heat just until
heated through (do not boil). Yield: 4 servings (1 quart).

Nutrition Facts: 1 serving (1 cup) equals 351 calories, 27 g fat (13 g saturated fat), 69 mg cholesterol, 387 mg sodium, 26 g carbohydrate, 5 g fiber, 5 g protein.