Jan's Tomato Dill Soup

I'm embarrassed that I haven't posted in almost a year! I've got several new favorite recipes from various places. So look out.

This is not good timing for this recipe, but I've made it and served it cold in hot weather... so eat this delicious one HOT or COLD! Your choice.

1) In stock pot cook 1/2 large chopped onion and 2 cloves garlic minced in 3 T. butter until tender.

2) Add onion mixture and 1 28 oz. can plum tomatoes to food processor and pulse until tomatoes are pureed.

3) Add tomato mixture back to pot over med. heat and add the following:

3 cans Campbell's condensed tomato soup

3 soup cans of chicken stock (plus more for right consistency later)

1/2 tsp. celery salt

1 tsp. onion powder

2 T. Worcestershire sauce

1/3 cup Parmesan cheese

1 1/2 cups heavy cream

4 (+) T. finely chopped fresh dill

Salt & pepper to taste

Reduce heat and simmer for at least 20 min.; add additional cream/broth for desired consistency and may need a chicken bouillon cube for added richness.

Enjoy!