3 tbsp. butter
3 c. chopped onions
2 tsp. chopped garlic
3 1/2 lbs. tomatoes, cut into lg. cubes
1 bay leaf
1 tsp. thyme
4 c. chicken broth
1/4 c. rice
1 tsp. salt
Ground pepper to taste
1 c. diced tomatoes
2 tbsp. chopped dill for garnish (optional)

Melt 1 tablespoon butter in a deep saucepan and stir in onions and garlic. Saute until soft; add tomato cubes, bay leaf, thyme, broth, rice, salt and pepper to taste. Bring mixture to a boil and simmer 30 minutes. Transfer liquid to a food processor and puree. Return soup to a saucepan and bring to a boil. Add remaining butter and diced tomatoes. Stir and serve hot with chopped dill, if desired. Makes 8 servings.