Cool and Creamy Tomato-Dill Soup
6 medium, cut into chunks (about 8 cups)
Fat free chicken broth
4 cup(s), reduced-sodium
3 large, cut into chunks (about 3 cups)
Canned tomato paste
3 clove(s), large, peeled
⅓ cup(s), fresh, leaves chopped (stems removed)
- In a large pot, bring tomatoes, broth, onions, tomato paste, garlic, salt and pepper to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes, until onions are tender. Remove from heat; cool slightly.
- Using a slotted spoon, lift solids from pot and transfer to a food processor or blender (you'll need to do this in a few batches). Puree until smooth.
- Pour pureed ingredients into a large bowl along with any liquid left in pot. Stir in buttermilk and dill. Refrigerate until chilled. Can be refrigerated for up to 5 days. Yields about 1 1/2 cups per serving.