1 medium onion, thinly sliced
1 garlic clove, minced
2 tbsp. oil
2 1/2 tbsp. butter
3 large tomatoes sliced
1/2 tsp. salt
black pepper
1 (6 oz.) can tomato paste
1/4 c. all-purpose flour
2 c. water, divided
3/4 c. whipping cream, whipped
1 tbsp. minced dill

Over low heat in a 3 quart saucepan sauté onion and garlic until tender. Add tomatoes, salt and pepper. Cook for 3 minutes. Remove from heat, add tomato paste. In a small bowl stir flour and half a cup of water until smooth. Add to soup. Gradually stir in remaining water and bring to a boil over medium heat. Cook 2 minutes. Place the soup in a mixer, process until smooth. Return puree to pan. Add whip cream and dill.