Recipe: Tomato Dill Bisque (blender or food processor)

TOMATO DILL BISQUE

"When garden tomatoes are plentiful, make a big batch of this soup (without mayonnaise) and freeze it. Then you can enjoy it even after the garden is gone for the season."

2 medium onions, chopped
1 garlic clove, minced
2 tablespoons butter or margarine
2 pounds tomatoes, peeled and chopped
1/2 cup water
1 chicken bouillon cube
1 teaspoon sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise (optional

In a large saucepan, saute onions and garlic in butter until tender. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool.

Puree in a blender or food processor. Return to saucepan. If a creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heat through. Serve warm.

Makes 5 servings
Source: Homemaker Schools Recipe Collection / Spring 1997