Tomato Bisque


3 tbsp. butter
3 c. coarsley chopped onions
2 tsp. chopped garlic
3 1/2 lbs. fresh tomatoes, cut into large cubes
1 bay leaf
1 tsp. thyme
4 c. chicken broth
1/4 c. rice
1 tsp. salt
Freshly ground black pepper to taste
1 c. diced tomatoes
2 tbsp. chopped fresh dill for garnish

Melt 1 tbsp. of the butter in a deep soup pot and stir in onions and garlic; saute until soft.  Add tomato cubes, bay leaf, thyme, broth, rice, and salt and pepper to taste.  Bring mixture to a boil and simmer 30 minutes.  Transfer liquid to a blender and puree.  Return soup to pot and bring to a boil.  Add remaining butter and diced tomatoes.  Stir and serve hot, with chopped dill as a garnish.

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