Tomato Dill Soup

Tomato Dill Soup

• 2 tbsp olive oil
• 1 medium sized yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh chopped dill
• 1 28oz can crushed tomatoes (I use Eden Foods organic because the can is BPA free)
• 1 cup vegetable stock
• 1 tsp herbes de provence
• 1 tsp salt
• 1 tsp pepper

In a small sauce pan, heat olive oil. Add onions and saute over medium-high heat for five minutes, or until soft and starting to brown. Add garlic and saute for another minute. Add dill, tomatoes, and seasoning, and bring to simmer. Add vegetable stock. Simmer for about half an hour and then puree using either an immersion blender or a stand-alone blender. 

Top with crumbled feta and sprigs of dill.