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Tomato Dill Soup

 Tomato Dill Soup
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Place mixture in a sieve over a large bowl. With the back of a spoon,

2 of 2

Tomato Dill Soup (continued)

Directions (continued)

  • 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).
Nutritional Facts: 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.