Tomato-Dill Soup

½ cup butter or margarine

1 cup finely chopped onions

1 cup finely chopped carrots

1 cup finely chopped celery

2 teaspoons minced garlic

1 teaspoon basil

1 teaspoon thyme

1 teaspoon tarragon (optional)

½ cup all-purpose flour

1 cup chicken broth

1 can (35 oz.) tomatoes

2 ½ cups tomato juice

1 cup heavy or whipping cream

1 teaspoon sugar

1 tablespoon chopped fresh dill

1. Melt ½ cup butter or margarine in a large saucepan over medium-high heat. Add 1 cup finely chopped onions, 1 cup finely chopped carrots and 1 cup finely chopped celery and cook until softened, 8 to 10 minutes. Stir in 2 teaspoons minced garlic and 1 teaspoon each basil and thyme with 1 teaspoon tarragon (optional). Cook 1 minute. Stir in ½ cup all-purpose flour and cook 4 to 5 minutes, stirring occasionally, Add 1 cup chicken broth, 1 can (35 oz.) tomatoes which liquid, chopped, and 2 ½ cups tomato juice. Bring to a boil. Reduce heat and simmer 1 0 minutes.

2. Stir in 1 cup heavy or whipping cream and 1 teaspoon sugar. Cook 5 minutes until heated through. Just before serving, stir in 1 tablespoon chopped fresh dill.

Makes 8 servings.

From Ladies’ Home Journal, December 1996