Cream of Tomato Soup With Dill

Name: Cream of Tomato Soup With Dill
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 onion, chopped; 2 medium carrots, chopped; 3 celery ribs, chopped; 48 ounces light chicken broth; 1 (15 ounce) can italian peeled tomatoes; 3 tablespoons butter; 2 tablespoons flour; 1/2 teaspoon celery salt; 1/8 teaspoon pepper; 1 teaspoon dill weed; 1 cup half-and-half; 1 cup cheddar cheese

Submitted by TheFarlands

"First place winner at Recipe Swap."

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Ready In:: 50mins
Ingredients:: 12
Serves:: 6

ingredients

1 onion, chopped
2 medium carrots, chopped
3 celery ribs, chopped
48 ounces light chicken broth
1 (15 ounce) can italian peeled tomatoes
3 tablespoons butter
2 tablespoons flour
¹⁄₂ teaspoon celery salt
¹⁄₈ teaspoon pepper
1 teaspoon dill weed
1 cup half-and-half
1 cup cheddar cheese

directions

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.
With hand blender, puree vegetables until smooth. Add dill, salt and pepper. Adjust seasonings.
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.
Ladle into bowls and top with croutons.