Tomato Dill Soup Recipe

4 6 5
Tomato Dill Soup Recipe
Tomato Dill Soup Recipe photo by Taste of Home
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Tomato Dill Soup Recipe

Read Reviews
4 6 5
Publisher Photo
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.
Recommended: Fresh Basil Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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, 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).
Originally published as Tomato Dill Soup in Country Woman July/August 1996, p29

Nutritional Facts

1 cup: 351 calories, 27g fat (13g saturated fat), 69mg cholesterol, 387mg sodium, 26g carbohydrate (14g sugars, 5g fiber), 5g protein.

  • 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).
Originally published as Tomato Dill Soup in Country Woman July/August 1996, p29

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Reviews forTomato Dill Soup

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kayakbabe1 User ID: 1292154 14873
Reviewed Jan. 7, 2013

"A lot of work for a pretty bland soup. We added additional salt, pepper and dill, but it still wasn't a winner in my book."

MY REVIEW
mel_mo222 User ID: 5794135 11087
Reviewed Oct. 1, 2012

"This was a very bland soup and I really felt like I wasted my time and garden fresh tomatoes!"

MY REVIEW
smudgitt User ID: 6140741 3759
Reviewed Aug. 8, 2011

"super simple to make! This soup is creamy and savory, I toasted some sourdough bread to have along with dinner!"

MY REVIEW
QuinnLynn User ID: 6131019 11478
Reviewed Aug. 1, 2011

"Love this soup! I added more pepper and red pepper..Perfect:)"

MY REVIEW
god'slillgirl User ID: 5389671 10264
Reviewed Oct. 23, 2010

"This is a very creamy soup that is easy to make, loaded with flavor, & tastes wonderful. My mom couldn't get enough of it :) This will be one that I will make a lot more."

MY REVIEW
coo_kie User ID: 1663259 23960
Reviewed Jan. 4, 2008

"What is the purpose of whipping the cream if it is going to be stirred in and cooked?"

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