Creamy Tomato Dill Soup - Weight Watchers

Naturally low-in-fat, buttermilk gives this soup its creamy texture. Serve it as a refreshing side to any meal. Only 2 Weight Watcher points!

What you need:

	6 medium ( ) fresh tomato(es), cut into chunks (about 8 cups)
	4 cup(s) ( ) fat-free chicken broth, reduced-sodium
	3 large ( ) uncooked onion(s), cut into chunks (about 3 cups)
	1/4 cup(s) ( ) canned tomato paste
	3 clove(s) (large) garlic clove(s), peeled
	1 1/2 tsp ( ) table salt
	1/4 tsp ( ) black pepper
	2 1/2 cup(s) ( ) buttermilk
	1/3 cup(s) ( ) dill, fresh, leaves chopped (stems removed) What you do: In a large pot, bring tomatoes, broth, onions, tomato paste, garlic, salt and pepper to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes, until onions are tender. Remove from heat; cool slightly. Using a slotted spoon, lift solids from pot and transfer to a food processor or blender (you'll need to do this in a few batches). Puree until smooth. Pour pureed ingredients into a large bowl along with any liquid left in pot. Stir in buttermilk and dill. Refrigerate until chilled. Can be refrigerated for up to 5 days. Yields about 1 1/2 cups per serving.