Fresh tomato and dill soup recipe?
I love tomato soup with fresh tomatoes and dill but i lost my recipe..do you have one to share? Thanks
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4 comments a “Fresh tomato and dill soup recipe?”
TOMATO – DILL SOUP
5-6 ripe tomatoes or 1 can tomatoes (28 oz.) cut into sm. pieces (I also add 1 sm. can tomato paste)
2-3 tbsp. sugar, sprinkle over tomato & set aside
4 tbsp. butter, melted, add
2 tbsp. minced green onion, saute then add
2 tbsp. chopped parsley
1/4 c. fill chopped or 2 tbsp. dill weed
Salt & pepper to taste
Optional Spices:
1 tsp. minced garlic
1 tsp. sweet basil
1 tsp. chili seasoning
1/2 tsp. cayenne
Cover above and cook 10 minutes on medium heat. Add 4 cups chicken stock – simmer 30 minutes.
Whip with wire whip, 4 cups milk and 4 tablespoons flour. Slowly pour flour and milk into soup, stirring slowly and simmer. Add 1 cup sour cream minus 2 tablespoons. (Save 2 tablespoons for dumplings.)
DUMPLINGS:
2 tbsp. sour cream
1 egg
1/2 c. flour
1 tsp. salt
Pinch of pepper
Mix and drop dumplings by level tap into soup – boil gently until dumplings come to top.
To serve: Put 1 spoonful sour cream in each bowl, then pour in soup. Add dumplings over top, sprinkle with dill.
Ingredients:
3/4 cup chopped onion
1/2 cup butter
1/4 cup flour
1 1/2 teaspoon salt
3/4 teaspoon dill seed
1 teaspoon dill weed
1/2 teaspoon white pepper
1 teaspoon oregano
4lbs diced tomatoes
3 cups chicken stock
1/4 cup chopped fresh parsley
1/2 cup cream
1/2 cup half & half
1/4 cup honey
Directions:
Saute onion in butter over medium heat until onion are clear. Add next 6 ingredients. Stir in tomatoes and chicken stock. Bring to a boil over medium high heat. Simmer 15 minutes.
Put mixture in a blender and puree. If you want tomato chunks in your soup only puree 1/2 the mixture. Return to pot.
Add parsley, honey, cream and half & half. Heat thoroughly. Serve with parmesan cheese and sprig of fresh dill if desired.
* Exported from MasterCook *
TOMATO DILL SOUP
1/8 cup Vegetable oil
1/2 tablespoon Butter
1 large Onion — chopped
10 milliliters Garlic — minced
4 large Tomatoes — peeled & chopped
1/4 cup Flour
1 tablespoon Tomato paste
3 cups Chicken broth — heated
1 cup Heavy cream
Salt & pepper
1/2 cup Fresh dill — chopped
Heat oil & butter in large pan. Add onion and garlic and cook slowly
without browning. Chop tomatoes and add to pan when onions are
transparent. Cook quickly 5-6 minutes. Stir constantly. Add flour and
tomato paste and stir until smooth. Add broth a little at a time. Simmer
for 5-10 minutes. Puree. Add cream; salt and pepper and stir in dill
Cream of tomato and dill soup
2 tablespoons butter
1 medium onion, chopped
1 small carrot, peeled and finely diced
2 tablespoons flour
2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved
2 cups reduced-sodium canned chicken broth
1 tablespoon tomato paste
1 tablespoon fresh dill or 1/2 teaspoon dried basil
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup light cream or milk
Salt and pepper
In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, dill, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.
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