On a cutting board, dice the onion and tomatoes with a serrated knife.
Heat butter in a medium-sized pan and saut? the onion until transparent, about 5 minutes. Add tomatoes, chicken broth, 1/3 cup of the dill, sugar, salt and pepper and bring to a boil. Lower the beat and simmer for 20 minutes.
Serve hot. Ladle into soup bowls and top with a spoonful of yogurt. Sprinkle with remaining fresh dill.
Description: "A warm comforting soup to make on a chilly day. Serve with hot buttered toast." |