A creamy, white-wine, tomato soup with garlic, onion, dill, and Parmesan cheese.
-By Carrie (Strommen) Lennie
3 cups peeled and diced fresh tomatoes
1 medium onion, chopped
2 cups chicken stock
1 tsp chopped garlic
1/3 to ½ cup white wine
1 tsp lemon-pepper seasoning
3 Tbsp chopped fresh dill
¾ cup heavy cream
¼ cup chopped fresh parsley
¼ cup grated parmesan cheese
Salt and coarsely ground black pepper to taste
- In a large pot, mix all ingredients together except heavy cream, parsley, Parmesan, and salt and pepper.
- Cook over medium heat about 30 minutes, until tomatoes are tender.
- Add cream, parsley, and Parmesan cheese last. Season with salt and pepper to taste. Simmer for about 10 minutes.