Title: Tomato Soup with Cream and Dill
Categories: Soups
Yield: 1 Servings

2 lb Fresh ripe tomatos, about 4
2 tb Butter/margarine
3/4 c Chopped onion
1 c Chicken broth
2 ts Paprika
1 ts Salt
1 ts Dill weed
1/4 ts Ground black pepper
1 c Heavy cream
Sour cream for garnish opt.
OR low fat sour cream/
Yogurt

Dice tomatos, about 4 cups, and set aside. In a medium saucepan, melt
butter. Add onion; saute until transparent, about 5 minutes. Add chicken
broth, paprika, salt, dill and black pepper. Bring to a boil; add tomatos.
Simmer, covered, until tomatos are soft 8-10 minutes. Place half of tomato
mixture in the container of an electric blender; whirl until smooth. Repeat
with remaining mixture. Return all soup to saucepan. Add cream. Heat until
hot, do not boil, Serve hot or cold, garnished with a spoonful of sour
cream if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini