Recipe for tomato soup with vegetables

Number of servings - 4 Ingredients: Broth - 3 cups Mix of frozen vegetables - 1/2 cup Onions - 1/2 pc. (peeled and chopped) Tomato paste - 2 tbsp Tomatoes - 2 pcs. (skinned, seeded and diced) Olive oil - 3/4 tsp Bay leaf - 1 pc. Dill to taste Sugar and salt to taste Ground black pepper to taste

Directions: Slightly fry the onion in butter. Add frozen vegetables, bay leaf, tomato paste, tomatoes and simmer several minutes. Pour the broth, bring to boil, simmer 5-7 minutes. Salt, pepper and sugar to taste. Pour cooked soup in bowls and garnish with dill. Ready in: 30 minutes.