Cream of Tomato Soup With Dill |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
First place winner at Recipe Swap. Ingredients:
1 onion, chopped |
2 medium carrots, chopped |
3 celery ribs, chopped |
48 ounces light chicken broth |
1 (15 ounce) can italian peeled tomatoes |
3 tablespoons butter |
2 tablespoons flour |
1/2 teaspoon celery salt |
1/8 teaspoon pepper |
1 teaspoon dill weed |
1 cup half-and-half |
1 cup cheddar cheese |
Directions:
1. Saute onion in 1 Tablespoon butter until soft, about 3-7 minutes. Add celery and carrot and cook until soft, about 2-3 minutes. Add tomatoes and chicken broth. Cook uncovered for 30 minutes.
2. With hand blender, puree vegetables until smooth. Add dill, salt and pepper. Adjust seasonings.
3. In a small pan, combine 2 tablespoons flour in 2 tablespoons of melted butter. Cook 1 minute. Add warm cream and cook until bubbly. Add to soup and stir until blended. DO NOT BOIL. Stir in cheddar cheese.
4. Ladle into bowls and top with croutons.
|
|