Bob’s Tomato Dill Soup
1 tablespoon extra virgin olive oil
1 teaspoon chopped garlic
1 chopped onion
1/2 cup chopped carrot
1 can (28 oz each) Diced Tomatoes
1 can (32 oz each) chicken broth
2 tablespoons sugar
1 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup milk
Heat oil in large saucepan over medium-high heat until hot.
Add garlic, onion and carrots; cook and stir 5 minutes.
Add tomatoes, broth, sugar, dill, salt, pepper, and bay leaf.
Bring to a boil.
Reduce heat.
Add milk.
Simmer 10 minutes, or until vegetables are tender, stirring occasionally.
Place portion of soup in blender and puree until smooth.
Return portion to saucepan.
Enjoy.