Tomato Dill Soup

1. 1

   Liquefy three cups of unpeeled red tomatoes with 2 large cloves of garlic in a blender.

2. 2

   Place the liquid tomatoes and garlic in a large saucepan with chicken stock, white wine, lemon zest, fresh dill.

3. 3

   Cook over medium heat 15 minutes then add cream, cheese, salt & pepper to taste.

4. 4

   Simmer another 15 minutes.

5. 5

   Garnish with a dollop of sour cream and dill sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.