KITCHEN TOMATO SOUP
The seasoning in this homemade tomato soup really sets it apart. I prefer to serve it hot but it can be served cold as well. From a September 2006 edition of Parade Magazine
Provided by loof751
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Drain and chop the canned tomatoes.
- Melt the butter with the oil over low heat in a heavy saucepan. Add the onions and cook until softened, about 10 minutes. Add the garlic and cook, stirring, for 3 minutes. Sprinkle the allspice over the onions and cook for another minute.
- Add half of the dill and cook over low heat, stirring, for about 5 minutes. Add the chicken broth, tomatoes, and sugar. Add salt and pepper to taste. Simmer, partially covered, for 20 minutes.
- Puree the soup in a food processor. Return to the pot and stir in the remaining dill. Add salt and pepper if necessary.
- Serve hot, or chill several hours or overnight and serve cold. Garnish each serving with a dollop of sour cream.
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