10 whole tomatoes, peeled, seeded, and chopped coarsely*
1 tablespoon virgin olive oil
2 whole onions, thinly sliced
4 garlic cloves, thinly sliced
1 cup tomato puree
1 quart chicken stock or vegetable stock
1 cup heavy cream
1 tablespoon salt
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons chopped dill
Heat the olive oil in a large stockpot over medium heat and sauté the onions and garlic until golden. Add the fresh tomatoes and tomato puree. Continue cooking for 6 to 8 minutes. Add the chicken stock and simmer for 30 minutes.
Strain the broth and puree the vegetables in a food processor. Return the broth and pureed vegetables to the stockpot. Add the cream, salt, and pepper, and cook over medium heat for another 10 minutes.
Ladle into bowls and garnish with chopped dill.
*To peel and seed tomatoes, cut an X on the bottom of each tomato, place in a large pot of boiling water, and boil 3 minutes. Remove from the boiling water and plunge them into ice water. When the tomatoes are cool, peel away the skin. Slice in half and squeeze out the seeds.