Tomato Dill Soup

Tomato Dill Soup

49
zale 1

"This is a fantastic recipe hot or cold. I'm sure you will want to double it, I always do. Garnish with sour cream, if desired."

Ingredients

1 h 15 m {{adjustedServings}} servings 128 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
  2. Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.
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Reviews

49
  1. 57 Ratings

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Right up until the last minute I was tempted to add some cream or half-and-half to this for creaminess and extra richness. I resisted the urge and was rewarded with a bold, tomato soup that for...

I used this recipe as the base for a delicious tomato soup, but I used lots of fresh tomatoes as well as canned ones, as well as fresh dill weed. After cooking it and putting it in the food proc...

good soup, but I made a couple of changes. First, it didn't have enough dill, so I doubled that, and I used vegetable broth instead of chicken broth. I made one more big change because I wanted ...