Melt butter in a saucepan over medium heat. Add onion
and garlic, and cook, stirring until tender. Stir in the
tomatoes and condensed chicken broth, and season with dill
weed, salt, pepper and the bay leaf. Bring to a boil, then
reduce heat and simmer for 45 minutes.
Remove from heat, and discard bay leaf. Use a food
processor or blender to puree the soup in small batches until
smooth.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in covered pot over medium heat, be careful not to scorch.
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Thu, 12 February 2004 00:01
Tomato Dill Soup
Re: Tomato Dill Soup