October 17, 2010

Creamy Tomato and Dill Soup

I’m sorry I don’t have a photo of this recipe for you.  Trust me, it is both delicious and beautiful!  The bonus—it is inexpensive and can be made in only a few minutes.


1 Large Onion Chopped

1 clove garlic minced

1 T. olive oil


3 (15 oz) cans of diced tomatoes WITH juice

1 c. chicken broth or stock, plus more if desired

1 T. dill weed (home dried dill works just as well as store bought if not better)

Approx 1/2c-1 cup cream or whole milk

Sauté a large onion and garlic in butter and a little olive oil; salt the onions while they cook to bring out some of the moisture. When onions are soft and clear(ish), add canned diced tomatoes, add chicken broth or stock. Use an immersion blender to puree the mixture. If you do not have one, use a blender, but make note to allow the steam to escape periodically and to do it in batches so that it does not explode. You want the mixture to still be a little thick because you are adding more liquid in a bit with the cream. If you think it is too thick or if you like your soup thin, add some more chicken broth. Pour fresh cream or whole milk into the soup until it is a pinkish red. Add about a tablespoon of dill weed and season to your liking.  Delicious!

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