Cream of Tomato Soup With Dill

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

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

onion, carrots, celery, chicken broth, canitalian, butter, flour, celery salt, pepper, dill weed, cheddar cheese

Taken from www.food.com/recipe/cream-of-tomato-soup-with-dill-365108 (may not work)