Simple Tomato Soup With Dill (No Basil!)

Ingredients

• 2 tablespoons butter
• 4 garlic cloves, minced
• 1 onion, chopped
• 1 (28 ounce) can peeled and diced tomatoes
• 1/2-3/4 teaspoon dried dill weed
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon pepper
• 10 ounces water
• 2 teaspoons chicken base (Better Than Bouillon)
• 1 bay leaf
• sour cream (optional)

Directions

1. 1

   Melt butter in a saucepan over medium heat. Add onion and garlic and cook, stirring until tender.

2. 2

   Stir in the tomatoes, water, chicken base, and season with dill weed, pepper, bay leaf and optional salt.

3. 3

   Bring to a boil, then reduce heat and simmer gently for 45 minutes.

4. 4

   Remove from heat, and discard bay leaf.

5. 5

   Use a food processor or hand blender to puree the soup in small batches until smooth.

6. 6

   Serve immediately with a dollop of sour cream.

7. 7

   You could chill it and serve it cold, but I have never had any leftovers to try it this way!