Tomato Dill Soup January 2008

3 lbs. fresh tomatoes, diced or
2-28 oz. cans of chopped tomatoes, or “ready cut”
1 carrot, med., peeled and grated
2 cups chopped yellow onions
6 cups rich chicken or vegetable stock
1 TB. Chopped fresh garlic and
2 tsp. granulated garlic
1/4 tsp. ground allspice
pinch of sugar
1-2 TB. dry dill weed
1-15 oz. can tomato sauce
1 TB. fresh grated orange zest
OPTIONAL- 2 cups half and half cream

Method:
1. In a large soup pot, add all ingredients except cream and orange zest.

2. Bring to boil, reduce heat to low simmer, and cook for 20 minutes, stirring often.

3. In batches, ladle hot soup into blender, and puree until smooth.

4. Return back to soup pot, add the half and half, (if used) and orange zest. Bring back to simmer, and serve.

David Van-Buskirk