Creamy Tomato Dill Soup
2 T. olive oil
2 T. butter
1 large yellow onion, diced (about 2 cups)
2 carrots, peeled and diced
2 celery ribs, diced
1 (28-ounce) can chopped tomatoes
1 (28-ounce) can crushed tomatoes
4 C. vegetable broth (gf if necessary)
2 t. kosher salt
2 t. freshly ground black pepper
1 t. crushed red pepper flakes
1 T. plus 2 t. dried dill leaves
2 T. chopped fresh parsley
1 C. heavy cream
In a large saucepan, heat olive oil and butter over medium-low heat. Add onion and cook, stirring frequently, 10 to 12 minutes or until lightly browned. Add carrots and celery, and saute for another 10 minutes or so.
Add chopped tomatoes, crushed tomatoes, vegetable broth, salt, black pepper, red pepper and dill, and stir to combine. Bring to a low boil, reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
Remove from heat, and stir in parsley and heavy cream. Serve immediately or store refrigerated in airtight container until ready to serve. Reheat over low heat, stirring constantly.
To make a lighter version of this soup, substitute whole milk for heavy cream,or omit cream entirely.