Dice tomatos, about 4 cups, and set aside. In a medium saucepan, melt butter. Add onion; saute until transparent, about 5 minutes. Add chicken broth, paprika, salt, dill and black pepper. Bring to a boil; add tomatos. Simmer, covered, until tomatos are soft 8-10 minutes. Place half of tomato mixture in the container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Add cream. Heat until hot, do not boil, Serve hot or cold, garnished with a spoonful of sour cream if desired.
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|Serving Size: 1 Serving (1424g)|
|Recipe Makes: 1|
|Calories from Fat: 659 (72%)|
|Amt Per Serving||% DV|
|Total Fat 73.2g||98 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 228.9mg||70 %|
|Sodium 1204.3mg||42 %|
|Potassium 2877.3mg||76 %|
|Total Carbohydrate 62.3g||18 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 43g|
|Protein 16.7g||24 %|
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Calories per serving: 911
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