Cream Of Tomato Soup With Dill
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
- Servings: 6
- 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
Recipe
- 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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