Taste of Home
Tomato Dill Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings (1 quart).
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.
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
-
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).
Nutrition Facts
1 cup: 351 calories, 27g fat (13g saturated fat), 69mg cholesterol, 387mg sodium, 26g carbohydrate (14g sugars, 5g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC