Old-Fashioned Tomato Soup (Serves 4)

• 1 tablespoon butter or margarine
• 1 onion, finely chopped
• 2 large garlic cloves, chopped or 1⁄4 teaspoon garlic powder
• 1 can (28-oz.) diced tomatoes
• 1 tablespoon sugar
• 1 teaspoon dried thyme
• 1/8 teaspoon ground mace
• Pinch of cayenne pepper
• 1⁄2 cup fat-free half-and-half cream
• Salt and freshly ground black pepper
• 3 tablespoon snipped dill, for garnish (optional)

Directions:
1. Melt the butter in a pot over medium-high heat.
2. Sauté the onion until translucent, 4 minutes. Add the garlic and sauté until the onions are golden, 5 to 6 minutes. Add the tomatoes with their juices, the sugar, thyme, mace and cayenne.
3. Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.
4. Let the soup sit 20 minutes, uncovered.
5. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a purée, pulpy or completely smooth, as desired.
6. Blend in the half-and-half. Season the soup to taste with salt and pepper.
7. Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.