Deluxe cream of tomato soup
Use heirloom tomatoes, if possible.
2 tablespoons unsalted butter
1 small onion, finely chopped
2 celery ribs, finely chopped
4 large Florida tomatoes, peeled, cored, seeded and chopped
1 teaspoon sugar or to taste
2 cups vegetable or chicken broth
½ cup heavy cream
2 teaspoons chopped fresh dill weed
salt and freshly ground pepper, to taste
Melt butter in a medium-size non-aluminum pan. Add the onion and celery and sauté gently over medium-low heat for 5 minutes, stirring often. Do not brown. Stir in the tomatoes and sugar. Simmer, covered, for 6 to 8 minutes, until tomatoes are soft.
Transfer the vegetables to a food processor and process to a smooth puree. Pour the puree back into the saucepan and stir in remaining ingredients. Heat the soup through, adjusting seasoning to taste. Serve hot.
Makes 4 to 6 servings.
(Recipe provided by Farmhouse Tomatoes.)