Tomato/Dill Cream Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I am posting this here for safekeeping. I attended a vegetarian cooking class (even though I'm not a vegetarian) just to get some vegetable ideas and this was one of the recipes shown us. Courtesy Rob McLean. Ingredients:
2 tablespoons butter |
2 onions, chopped |
3 sprigs fresh dill |
2 (28 ounce) cans diced tomatoes |
8 ounces cream cheese |
1 cup vegetable stock |
salt and pepper |
Directions:
1. On medium heat saute chopped onions along with 2 sprigs of dill in the butter until soft.
2. Add tomatoes, stock and cream cheese.
3. Simmer for approximately 30 minutes, stirring occasionally.
4. Blend mixture with hand blender until desired consistency.
5. Add remaining dill, salt and pepper to taste before serving.
6. Note: light cream cheese can be used as well.
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