Tomato Dill Soup - cooking recipe

Ingredients

6 cups chicken stock or 6 cups vegetable stock
3 lbs fresh tomatoes, diced (or 2-28 oz cans chopped or ready cut tomatoes)
1 (15 ounce) can tomato sauce
1 medium carrot, peeled and grated
2 cups yellow onions, chopped
1 tablespoon fresh garlic, chopped
2 teaspoons granulated garlic
1/4 teaspoon ground allspice
1 pinch sugar
1 -2 tablespoon dry dill weed
1 tablespoon orange zest
2 cups half-and-half (optional)

Preparation

In large soup pot, add all ingredients except orange zest and half and half.
Bring to boil, reduce heat to low and simmer for 20 minutes, stirring often.
In batches, ladle hot soup into blender and puree until smooth.
Return back to soup pot and add orange zest and half and half (if using).
Bring back to simmer and serve.