Tomato Dill Soup

Tomato Dill Soup

45 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
zale
Recipe by  zale

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (45)

Rate This Recipe
naples34102
21

naples34102

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 some reason was creamy without it. I used tomatoes I had put up from my garden rather than canned (which doesn't necessarily make this any better if you use a good quality canned tomato), fresh dill rather than dried and no bay leaf. The dill flavor was not noticeable but this was delicious nonetheless. Hubs said it was reminiscent of a soup he really enjoys at the Purple Cafe and Wine Bar in downtown Seattle, high praise indeed.

JENNIFER313
15

JENNIFER313

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 processor, I added some plain yogurt and heavy cream to make a creamy tomato dill soup. It is delicious!

Melanie
12

Melanie

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 it to be richer. I added 1/2 cup of half and half. I think next time I might try heavy cream next time. for the tomatoes, if you have half of them be diced and the other half be crushed, there isn't a need to puree it.

More Reviews

Similar Recipes

Tomato Soup I
(203)

Tomato Soup I

Cheesiest Tomato Soup
(35)

Cheesiest Tomato Soup

Oatmeal and Tomato Soup
(29)

Oatmeal and Tomato Soup

Zucchini Tomato Soup II
(28)

Zucchini Tomato Soup II

Tomato Rice Soup
(20)

Tomato Rice Soup

Tomato Garbanzo Soup with Rice
(21)

Tomato Garbanzo Soup with Rice

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Tomato Soup I

>

next recipe:

Oatmeal and Tomato Soup