Herbed Tomato Soup (Quick)

1/2 tablespoon of olive oil
2 cans of diced tomatoes (about 3 cups with juice)
2 1/2 cups of chicken broth
1 cup of diced onions
1/2 cup of diced celery
2 medium cloves of garlic
2 teaspoons of dried thyme (if using fresh, increase to 2 tablespoons)
2 teaspoons of dried basil (if using fresh, increase to 2 tablespoons)
2 teaspoons of brown sugar
1/2 teaspoon of dried dill (if using fresh, increase to 1 1/2 teaspoons)
Salt and pepper to taste

in a 3 - 4 quart soup pan heat the olive oil over medium heat.
Add the diced onions, celery and garlic, and cook until vegetables are soft.
Add tomatoes (including liquids), chicken broth, herbs and sugar.
Bring to a boil and simmer until vegetables are tender (about 30 minutes).
Use an immersible blender to puree all vegetables. If you do not have an immersible blender, divide the vegetables into 3 or 4 equal amounts and puree them with a standard blender, and then return them to the pot.
Season with salt and pepper to taste, and serve. Servings may be garnished with a sprig of dill or a coarsely chopped basil leaf.

Serving Size: Makes 4 1 1/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user LONEELK.