2 cans stewed tomatoes (16 ounces each)
1 onion, chopped
1 carrot, chopped
1 clove garlic, mashed
2 green onions, chopped
4 tablespoons butter

2 cans (10-1/2 ounces each) chicken broth
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/2 teaspoon dried dill weed
1/2 teaspoon sugar (or a little more if the tomatoes are too acid)
salt and pepper to taste

1 cup sour cream

Puree the stewed tomatoes in your blender and pour it in a large saucepan. In a skillet, sauté the onion, carrot, garlic and green onions in the butter, until the vegetables are soft.

Puree the vegetables in the blender using some of the chicken broth to aid the blades in turning. Pour the mixture into the saucepan with the tomatoes.

Now add the remaining ingredients and simmer the soup for 15 minutes over low heat, stirring now and again, making certain that the soup does not scorch.

Serve with a dollop of sour cream and a sprinkling of dill. Serves 6.

Note--Soup can be made several days earlier and refrigerated. Allow to come to
room temperature before reheating. Reheat over low heat, stirring, to
prevent scorching.

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