Soups & Sauces Tomato Dill Soup Makes 12 Servings 1 stick butter or margarine 1 cup onions, finely chopped 1 cup celery, finely chopped 1 cup carrots, finely chopped 2 teaspoons garlic, minced 1 teaspoon each basil, thyme and tarragon ½ cup all purpose flour 3 cups chicken broth 35-ounce can diced tomatoes with liquid 2½ cups tomato juice 1 cup heavy or whipping cream 1 teaspoon sugar 1 tablespoon fresh or dried dill
Melt butter in a large saucepan over medium-high heat. Add chopped onions, celery, and carrots, and cook until softened, 8 - 10 minutes. Stir in garlic, basil, thyme, and tarragon. Cook one minute. Stir in flour and cook 4 - 5 minutes, stirring frequently. Add chicken broth, diced tomatoes with liquid, and tomato juice. Bring to a boil; reduce heat and simmer 10 minutes. Stir in cream and sugar. Cook 5 minutes longer, and, just before serving, stir in fresh dill. Sylvia Warrick
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