Foster's Creamy Tomato Dill Soup
2 Tbl olive oil
2 Tbl butter
1 large yellow onion, diced (about 2 cups)
2 carrots, peeled and diced
2 celery ribs, diced
1 (28-ounce) can chopped tomatoes
1 (28-ounce) can crushed tomatoes
4 cups vegetable broth
2 tsp salt
2 tsp freshly ground black pepper
1 tsp crushed red pepper flakes
1 Tbl plus 2 tsp dried dill leaves
2 Tbl chopped fresh parsley
1 cup heavy cream
In a large saucepan, heat olive oil and butter over medium-low heat. Add onion and cook, stirring frequently, 10 to 12 minutes or until lightly browned. Add carrots and celery, and saute for another 10 minutes or so. Add chopped tomatoes, crushed tomatoes, vegetable broth, salt, black pepper, red pepper and dill, and stir to combine. Bring to a low boil, reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
Remove from heat, and stir in parsley and heavy cream. Serve immediately or store refrigerated in airtight container until ready to serve. Reheat over low heat, stirring constantly.
To make a lighter version of this soup, substitute whole milk for heavy cream, or omit cream entirely.
Makes 8 servings.
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