Tomato Dill Soup Recipe

• 5-6 ripe tomatoes or possibly 1 can tomatoes (28 ounce.) cut into sm. pcs (I also add in 1 sm. can tomato paste)
• 2-3 tbsp. sugar, sprinkle over tomato & set aside
• 4 tbsp. butter, melted, add in
• 2 tbsp. chopped green onion, saute/fry then add in
• 2 tbsp. minced parsley
• 1/4 c. fill minced or possibly 2 tbsp. dill weed
• Salt & pepper to taste
• Optional Spices:
• 1 teaspoon chopped garlic
• 1 teaspoon sweet basil
• 1 teaspoon chili seasoning
• 1/2 teaspoon cayenne

1. Cover above and cook 10 min on medium heat.
2. Add in 4 c. chicken stock - simmer 30 min.
3. Whip with wire whip, 4 c. lowfat milk and 4 Tbsp.
4. flour.
5. Slowly pour flour and lowfat milk into soup, stirring slowly and simmer.
6. Add in 1 c. lowfat sour cream minus 2 Tbsp.. (Save 2 Tbsp.
7. for dumplings.)

tomatoes, sugar, butter, green onion, parsley, fill, salt, garlic, sweet basil, chili seasoning, cayenne

Taken from cookeatshare.com/recipes/tomato-dill-soup-54980 (may not work)