Tomato Dill Soup
Recipe archives for the Jewish Food Mailing List
Ingredients
- 3 pounds chopped fresh tomatoes
- 3 cups chopped onions
- 2 quarts fat-free pareve chicken broth
- 1 tablespoon minced orange rind, OR 1/4 teaspoon orange oil
- Pinch of sugar
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- Fresh or dried dill to taste
- Salt and pepper to taste
- 1 cup low- or fat-free yogurt (optional)
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