This tomato soup features leeks and a generous amount of fresh dill, and becomes creamy and filling with the addition of sour cream. Adapted from Epicurious.com.
Tomato, Dill, Cheddar & Sour Cream Soup
Ingredients
- 2 tablespoons olive oil
- 3 cups leeks white and pale green parts only, chopped; or onion
- 2 lbs tomatoes chopped and cooked
- 4 ½ cups canned low-salt chicken broth
- ½ cup fresh dill chopped
- ¼ teaspoon cayenne pepper
- ½ cup light sour cream or yogurt
- 4 ounces chilled sharp white cheddar cheese sliced
- Fresh dill sprigs
Instructions
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Heat oil in heavy large pot over medium heat. Add leeks and sauté until tender, about 6 minutes. Add cooked tomatoes, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until flavors blend, about 20 minutes.
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Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper.
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Gradually whisk in sour cream (do not boil). Garnish with dill sprigs and cheese.