Tomato Dill Soup
1 medium onion, thinly sliced
1 garlic clove, minced
2T vegetable oil
1T butter
3 large tomatoes, sliced
1/2t salt
pinch pepper
1 can tomato paste (6 oz)
1/4c all-purpose flour
2c water, divided
3/4c heavy whipping cream, whipped
1t dill weed
In a large saucepan saute onion and garlic in oil and butter until tender. Add tomoatoes, 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 1/2c 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, 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).
Taste of Home, Garden Fresh, August 28th, 2007
