- 2 tablespoons olive oil
- 3 cups chopped leeks (white and pale green parts only)
- 4 28-ounce cans diced tomatoes with juices
- 4 1/2 cups canned low-salt chicken broth
- 6 tablespoons (packed) chopped fresh dill or 2 tablespoons dried dillweed
- 1/4 teaspoon cayenne pepper
- 1/2 cup light sour cream
- 4 ounces chilled sharp white cheddar cheese, sliced
- Fresh dill sprigs
- Heat oil in heavy large pot over medium heat. Add leeks and saut?? until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes.
- Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).
- Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.