Tomato dill soup is an easy-to-make recipe that you can serve hot or chilled.
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2 tablespoons Land O Lakes® Butter
1/2 cup leek, sliced
1/4 teaspoon finely chopped fresh garlic
3 cups chopped tomatoes
2 teaspoons sugar
1 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 tablespoons chopped fresh dill
Fresh dill sprigs, if desired
Melt butter in 2-quart saucepan until sizzling; add leek and garlic. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until leek is softened. Stir in tomatoes, sugar and pepper. Continue cooking 5-7 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 8-10 minutes or until tomatoes are tender.
Add milk, cream of mushroom soup and chopped dill. Continue cooking 3-5 minutes or until soup is heated through.
Garnish with fresh dill sprigs, if desired.
To prepare for lunches, divide mixture among 5 resealable plastic food bowls. Seal containers; refrigerate overnight or freeze. At lunchtime, place cover loosely over container; microwave, stirring occasionally, until heated through.