	Onion	1 Medium (peeled)
	Ripe tomatoes	6 Large, washed (cored)
	Butter	3 Tablespoon
	Canned chicken broth	4 Cup (64 tbs)
	Fresh dill	22 Teaspoon, washed and snipped into small bits with the shears
	Sugar	1 Tablespoon
	Salt	1 Teaspoon
	Freshly ground pepper	1⁄4 Teaspoon
	Plain yogurt	1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 250 Calories from Fat 117

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 7.5 g37.6%

Trans Fat 0 g

Cholesterol 31.5 mg10.5%

Sodium 616.3 mg25.7%

Total Carbohydrates 27 g9%

Dietary Fiber 4.8 g19.2%

Sugars 16.1 g

Protein 11 g21.6%

Vitamin A 94.7% Vitamin C 103.7%

Calcium 17.9% Iron 18.3%

*Based on a 2000 Calorie diet

Directions

On a cutting board, dice the onion and tomatoes with a serrated knife.

Heat butter in a medium-sized pan and sauté the onion until transparent, about 5 minutes. Add tomatoes, chicken broth, 1/3 cup of the dill, sugar, salt and pepper and bring to a boil. Lower the beat and simmer for 20 minutes.

Serve hot. Ladle into soup bowls and top with a spoonful of yogurt. Sprinkle with remaining fresh dill.