Tomato Dill Soup Recipe
Meet the Cook: Most often, I make this soup ahead and keep it in the fridge. It's particularly good to take out and heat up with tuna or grilled cheese sandwiches, hard rolls or a salad. It would be fine to serve - hot or cold - at a soup supper as well. -Patty Kile, Elizabethtown, Pennsylvania.
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons canola oil
- 1 tablespoon butter
- 3 large tomatoes, sliced
- 1/2 teaspoon salt
- Pinch pepper
- 1 can (6 ounces) tomato paste
- 1/4 cup all-purpose flour
- 2 cups water, divided
- 3/4 cup heavy whipping cream, whipped
- 1 to 2 tablespoons finely minced fresh dill or 1 to 2 teaspoons dill weed
- 1. In a large saucepan saute onion and garlic in oil and butter until tender. Add the tomatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste.
- 2. In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
- 3. Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream and dill; cook over low heat just until heated through (do not boil). Yield: 4 servings (1 quart).
1 serving (1 cup) equals 351 calories, 27 g fat (13 g saturated fat), 69 mg cholesterol, 387 mg sodium, 26 g carbohydrate, 5 g fiber, 5 g protein.
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