Recipe: Pantry Tomato Soup (using canned tomatoes, blender)

PANTRY TOMATO SOUP

"Garnish the top with a dollop of sour cream and a sprig of fresh dill."

2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
2 cups diced onions
1 Tbsp finely minced garlic
1/2 tsp ground allspice
6 Tbsp chopped fresh dill leaves
6 cups chicken or vegetable broth
2 cans (28 oz. each) peeled plum tomatoes, drained and chopped
1 tsp sugar

Melt the butter with the olive oil over low heat in a heavy pot. Add the onions and cook until soft, stirring occasionally, 10 minutes.

Add the garlic and cook, stirring, for 3 minutes. Sprinkle allspice over the onions; cook for 1 minute longer.

Add 4 tablespoons of the dill, season with salt and pepper, and cook for 5 minutes over low heat, stirring.

Add the broth, tomatoes, and sugar. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, for 20 minutes. Remove from the heat and cool slightly.

Puree the soup in batches in a blender. Return it to the pot and stir in the remaining chopped dill. Serve hot or at room temperature.

Makes 8 servings
Source: Sheila Lukins in Parade Magazine, October 12, 2008