Chunky Tomato Soup

3 Tbsp. butter

4 c. canned chicken broth

¼ tsp. freshly ground pepper

1 med. onion, peeled

1 c. plain yogurt

1/3 c. plus 2 Tbsp. fresh dill, snipped into small bits

6 lg. ripe tomatoes, washed and cored

1 tsp. salt

I Tbsp. sugar

On a cutting board, dice the onion and tomatoes with a serrated knife. Heat butter in a medium-sized pan and saute the onion until transparent, about 5 minutes. Add tomatoes, chicken broth, I / 3 c. dill, sugar, salt and pepper and bring to a boil. Lower the heat and simmer for 20 minutes. Serve hot. Ladle into soup bowls and top with a spoonful of yogurt. Sprinkle with remaining 2 Tbsp. fresh dill. Makes 6 servings.

Amanda