Tomato Dill Soup

1. 1

   In a big pot over medium heat, mix 6 tablespoons butter and flour to make a roux. Cook for about 3-5 minutes.

2. 2

   In a separate saute pan over medium heat, cook onions in 3 tablespoons butter until tender (3-5 minutes). Then add garlic and cook 2 more minutes.

3. 3

   Add chicken stock/broth, onions and garlic into the roux and bring to a boil. Add remaining ingredients and simmer 35-45 minutes longer. Keep adding chicken stock a little at a time if soup becomes too thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.