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TOMATO, DILL AND WHITE CHEDDAR SOUP


Course : Soups
Serves: 6
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Ingredients:


2 tablespoons olive oil

3 cups chopped leeks (white and pale green parts

4 cans diced tomatoes with juices (28-ounce)

4 1/2 cups canned low-salt chicken broth

6 tablespoons chopped fresh dill or (packed)

2 tablespoons dried dillweed

1/4 teaspoon cayenne pepper

1/2 cup light sour cream

4 ounces chilled sharp white cheddar cheese sliced

1 bunch Fresh dill sprigs
 

Preparation / Directions:


Heat oil in heavy large pot over medium heat. Add leeks and sautÈ until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes. 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. Gradually whisk in sour cream (do not boil). Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.

 

Nutritional Information:

280 Calories (kcal); 29g Total Fat; (90% calories from fat); 2g Protein; 5g Carbohydrate; 9mg Cholesterol; 29mg Sodium

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