Tomato Dill Soup

• 1/2 cup butter
• 1 cup onion, finely chopped
• 1 cup carrot, finely chopped
• 1 cup celery, finely chopped
• 2 teaspoons minced garlic cloves
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon tarragon (optional)
• 1/2 cup all-purpose flour
• 3 cups chicken broth (or vegetable broth, for a vegetarian meal)
• 1 (35 ounce) can diced tomatoes with juice
• 2 1/2 cups tomato juice (I used V-8)
• 1 cup heavy cream or 1 cup whipping cream
• 1 teaspoon sugar
• 1 tablespoon fresh dill, chopped

1. Melt butter in a large saucepan over medium-high heat.
2. Add onions, carrots and celery and cook until softened, 8 to 10 minutes.
3. Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute.
4. Stir in flour and cook 4 to 5 minutes, stirring occasionally.
5. Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes.
6. Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through.
7. Just before serving, stir in fresh dill.

butter, onion, carrot, celery, garlic, basil, thyme, tarragon, allpurpose, chicken broth, tomatoes, tomato juice, heavy cream, sugar, fresh dill

Taken from www.food.com/recipe/tomato-dill-soup-253013 (may not work)