Homemade Tomato Dill Soup Recipe
My family really enjoys this soup when we make it from our garden tomatoes. When those tomatoes are plentiful, I make a big batch and freeze it. Then we can enjoy it even after the garden is gone for the season.
- 2 medium onions, chopped
- 2 tablespoons butter
- 1 garlic clove, minced
- 2 pounds tomatoes, peeled and chopped
- 1/2 cup water
- 1 teaspoon chicken bouillon granules
- 1 teaspoon sugar
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1. In a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool.
- 2. Place in a blender; cover and puree. Return to saucepan. If creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heated through. Serve warm. Yield: 5 servings.
1 cup equals 108 calories, 5 g fat (0 saturated fat), 0 cholesterol, 285 mg sodium, 14 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
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