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Tomato Dill Soup

Tomato Dill Soup

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
zale

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.

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Original recipe yields 4 servings

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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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
21

naples34102

6/10/2011

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

3/3/2007

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

2/9/2009

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.

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