Food on Fridays: You say tomato (soup)

Tomato soup paired with grilled cheese and a little salad: the perfect fall lunch.

So, every week I use this blog to post a delicious recipe that someone else has created. You all must think I am just a big old follower. This is basically true. I usually lack the imagination and the chutzpah to come up with something on my own.

But not this week. Today I share with you a dish inspired by something an old friend made for us years ago, a dish that has stuck with me like soup on your favorite shirt. I can’t say the same for the friendship, unfortunately (why do people leave Kansas City?). But this is my best attempt to recreate that wonderful dish.

Canned tomatoes are brightened by a squirt of lemon and a few sprigs of dill, with a dash of cream to mellow it out and make it perfect to pair with — what else? – grilled cheese sandwiches.

Recipe’s after the jump.

Tomato Soup with Lemon and Dill

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 (28 oz) cans crushed tomatoes
6 cups chicken broth
1 lemon
3 tablespoons chopped dill
1/2 cup cream

In a large sauce pan, heat the olive oil over medium heat. Add garlic and onion and saute until transclucent. Add tomatoes and simmer for 10 minutes, stirring occasionally. Stir in chicken broth and remove from heat. Season with salt and pepper. Let cool, then puree in blender until the texture is silky. Rewarm, then stir in lemon juice (to your liking) and cream. Garnish with dill.