Ingredients
2 medium onions, chopped2 tablespoons butter1 garlic clove, minced2 pounds tomatoes, peeled and chopped1/2 cup water1 teaspoon chicken bouillon granules1 teaspoon sugar1 teaspoon dill weed1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool.
Place in a blender; cover and puree. Return to saucepan. If creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heated through. Serve warm.
