This soup has the real thing, fresh tomatoes and heavy cream, and you can taste the difference. On top of that, it’s a real breeze to prepare. Round it out with grilled cheese sandwiches, potato chips, and pickles, and you’ve got the makings for a surefire family favorite.

Ingredients

2 tablespoons unsalted butter

1 small onion, finely chopped

2 celery ribs, finely chopped

4 large tomatoes, peeled, cored, seeded, and chopped (see note)

1 teaspoon sugar

2 cups chicken broth

1/2 cup heavy cream

2 teaspoons chopped fresh dill weed or 1 teaspoon dried

Salt and freshly ground pepper to taste

Directions

Melt the butter in a medium-size nonreactive saucepan. Add the onion and celery and sauté gently over medium heat for 5 minutes, stirring often; do not brown. Stir in the tomatoes and sugar. Simmer, covered, for 6 to 8 minutes, until the tomatoes are soft.

Transfer the vegetables to a food processor and process to a smooth puree. Pour the puree back into the saucepan and stir in the remaining ingredients. Heat the soup through, correcting the seasoning. Serve hot.

NOTE: To peel the tomatoes, submerge them for 15 to 30 seconds in boiling water. Remove to a colander and rinse briefly under cold water. The skins will slip right off.

Servings

Serves 4 to 6 people

Source: www.floridatomatoes.org