Sunset Tomato Soup

Name: Sunset Tomato Soup
Ingredients: 4 medium carrots, sliced; 1 medium onion, chopped; 1 tablespoon olive oil; 3 to 4 large yellow tomatoes, peeled and coarsely chopped; 4 plum tomatoes, peeled and coarsely chopped; 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed

9 ingredients

1 steps

Ingredients

4 medium carrots, sliced
1 medium onion, chopped
1 tablespoon olive oil
3 to 4 large yellow tomatoes, peeled and coarsely chopped
4 plum tomatoes, peeled and coarsely chopped
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed

Directions

1

In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.