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“First place winner at Recipe Swap.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion in 1 Tablespoon butter until soft, about 3-7 minutes. Add celery and carrot and cook until soft, about 2-3 minutes. Add tomatoes and chicken broth. Cook uncovered for 30 minutes.
  2. With hand blender, puree vegetables until smooth. Add dill, salt and pepper. Adjust seasonings.
  3. In a small pan, combine 2 tablespoons flour in 2 tablespoons of melted butter. Cook 1 minute. Add warm cream and cook until bubbly. Add to soup and stir until blended. DO NOT BOIL. Stir in cheddar cheese.
  4. Ladle into bowls and top with croutons.

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