Tomato Dill Soup

4 Tablespoons Chicken Broth
2 Garlic Cloves, Minced
1 Onion, Chopped
1 (28 ounce) Can Diced Tomatoes
1 (10.5 ounce) Can Condensed Chicken Broth
1/2 Teaspoon Dried Dill Weed
Salt and Pepper To Taste
1 Bay Leaf

In a large soup pot, sauté garlic and onion in chicken broth until the onions are translucent.  Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf.  Bring to a boil, then reduce heat and simmer for 45 minutes.  Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

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