From Kim Zirkle
8 tbsp. butter
3 cups chopped onion (3-4 medium onions)
2 garlic cloves, chopped
1 bunch fresh dill or 1-1/ to -2 tbsp. dry dill
2 (14 1/2-oz.) cans clear chicken broth
2 (28-oz.) cans tomatoes crushed in puree (Contadina)
1 tbsp. sugar
1/2 tsp. allspice
2 cups whipping cream (Half & Half also works well)
Sour cream and fresh dill to garnish
Cook onions in butter over low heat 20-30 minutes. Do not brown. Add garlic and dill and cook 15 minutes. Add chicken broth, tomatoes, sugar, allspice and cook over low heat for 45 minutes. Puree this mixture lightly, leaving some chunks as desired. You can freeze soup at this point.
Reheat to simmer. Add cream. Cook 10 minutes over low heat. Garnish with sour cream and dill.