Tomato Dill Soup

By Judycakes

Ingredients

• 1/8 c vegetable oil
• 1/2 T butter
• 1 lg onion, minced
• 1 milliliter garlic, minced
• 4 lg tomatoes, peeled & chopped (drained little)
• 1/4 c flour
• 1 T tomato paste
• 3 c chicken broth, heated & strongish
• 1 c heavy cream
• salt & pepper
• 1/2 c fresh dill, chopped

Preparation

Step 1

Heat oil and butter in large pan. Add onion and garlic. Cook slowly without browning. Add flour & tomato paste to make a roux. Add chopped tomatoes when onions are translucent. Cook quickly 3-6 minutes, stirring constantly. Stir until smooth. Add broth a little at a time. (If tomatoes are juicy, cut back on water for broth.) Simmer 5-10 mn. Puree. Add cream, salt and pepper. Stir in dill.