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1. In a large pot, heat 2 tablespoons of the butter over medium heat. Add the onion,
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shallots, scallion tops, and garlic. Cook, stirring occasionally, until the onion is softened
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and translucent, about 4 minutes.
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2. Coarsely chop the tomatoes. (This is easiest to by reaching into the can and squeezing
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the tomatoes to crush them. Otherwise, pour the tomatoes and puree into a food processor
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fitted with the metal blade, and pulse until coarsely chopped.) Pour the tomatoes, milk,
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and cream into the pot and bring to a simmer, stirring often.
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3. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter over low
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heat. Whisk in the flour to make a roux. Cook, whisking almost constantly, for about 3
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minutes, being sure the roux doesn't brown. Whisk about 1 1/2 cups of the hot tomato
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mixture into the roux, then pour the roux mixture into the pot of soup.
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4. Reduce the heat to very low. Cook without simmering about 30 minutes to blend the
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flavors. Increase the heat to medium and cook, stirring constantly, just until the soup
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begins to simmer and thicken. Add the dill and season with the salt and pepper.
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5. Serve hot, topping each serving with about 1 1/2 tablespoons of grated cheese. (The
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soup can be prepared up to 2 days ahead, cooled completely, covered, and refrigerated.
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The soup will thicken when chilled; while reheating, thin the heated soup with milk to the
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desired thickness. Do not freeze the soup.)
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Note: To give the soup more texture and dill flavor, I prefer to tear, and not chop, the
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dill.
