Dilled Tomato Soup Recipes

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TOMATO DILL SOUP



Tomato Dill Soup image

This is a fantastic recipe hot or cold. I'm sure you will want to double it, I always do. Garnish with sour cream, if desired.

Provided by zale

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
2 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can peeled and diced tomatoes
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon pepper
1 (10.5 ounce) can condensed chicken broth
1 bay leaf

Steps:

  • Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
  • Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

Nutrition Facts : Calories 128 calories, Carbohydrate 10.1 g, Cholesterol 16 mg, Fat 6.6 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 3.9 g, Sodium 963.4 mg, Sugar 6.8 g

TOMATO DILL SOUP



Tomato Dill Soup image

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.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1 quart).

Number Of Ingredients 12

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

Steps:

  • 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).

Nutrition Facts : Calories 351 calories, Fat 27g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 387mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.

HOMEMADE TOMATO DILL SOUP



Homemade Tomato Dill Soup image

My family really enjoys this soup when we make it from our garden tomatoes. When those tomatoes are plentiful, I make a big batch and freeze it. Then we can enjoy it even after the garden is gone for the season.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 5 servings.

Number Of Ingredients 10

2 medium onions, chopped
2 tablespoons butter
1 garlic clove, minced
2 pounds tomatoes, peeled and chopped
1/2 cup water
1 teaspoon chicken bouillon granules
1 teaspoon sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool. , Place in a blender; cover and puree. Return to saucepan. If creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heated through. Serve warm.

Nutrition Facts :

CHILLED TOMATO SOUP



Chilled Tomato Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 1/2 pounds tomatoes, cored and chopped
Kosher salt
1 cup tomato juice
3 sprigs fresh basil, plus chopped leaves for topping
5 cups cubed day-old country bread (crusts removed)
1 tablespoon red wine vinegar

Steps:

  • Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
  • Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
  • Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

TOMATO DILL SOUP



Tomato Dill Soup image

This soup is very fresh and light tasting. I've always served it warm, but I imagine it would be nice as a chilled soup on a warm day, too. Substitute vegetable broth for the chicken broth and this is a lovely vegetarian soup.

Provided by Bridget Leigh

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup butter
1 cup onion, finely chopped
1 cup carrot, finely chopped
1 cup celery, finely chopped
2 teaspoons minced garlic cloves
1 teaspoon basil
1 teaspoon thyme
1 teaspoon tarragon (optional)
1/2 cup all-purpose flour
3 cups chicken broth (or vegetable broth, for a vegetarian meal)
1 (35 ounce) can diced tomatoes with juice
2 1/2 cups tomato juice (I used V-8)
1 cup heavy cream or 1 cup whipping cream
1 teaspoon sugar
1 tablespoon fresh dill, chopped

Steps:

  • Melt butter in a large saucepan over medium-high heat.
  • Add onions, carrots and celery and cook until softened, 8 to 10 minutes.
  • Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute.
  • Stir in flour and cook 4 to 5 minutes, stirring occasionally.
  • Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes.
  • Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through.
  • Just before serving, stir in fresh dill.

Nutrition Facts : Calories 311.4, Fat 23.4, SaturatedFat 14.3, Cholesterol 71.3, Sodium 873.2, Carbohydrate 22.7, Fiber 3.1, Sugar 9.9, Protein 5.4

DILLED TOMATO SOUP



Dilled Tomato Soup image

Make and share this Dilled Tomato Soup recipe from Food.com.

Provided by Kermit in Huntsville

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb tomatoes (peeled, seeded and diced)
3 potatoes (large, peeled & diced)
1 onion (chopped)
3 cups chicken stock
1/3 cup dill vinegar (or 1/4 cup dill pickle juice)
1/4 cup dill (fresh)
1 pinch salt and pepper (to taste)
4 tablespoons parsley (garnish)
1/4 cup sour cream (garnish, to taste)

Steps:

  • Place tomatoes, potatoes, onion, stock and vinegar in a saucepan.
  • Bring to a boil, reduce heat and simmer covered for about 30 minutes, until.
  • potatoes are soft. Puree in a blender and stir in the dill, salt and pepper.
  • Reheat and serve with a dollop of sour cream and a sprinkling of dill and fresh parsley.

Nutrition Facts : Calories 168.1, Fat 3.7, SaturatedFat 1.7, Cholesterol 7.8, Sodium 189.1, Carbohydrate 28.3, Fiber 3.6, Sugar 5.5, Protein 6.4

TOMATO, DILL AND WHITE CHEDDAR SOUP



Tomato, Dill and White Cheddar Soup image

Categories     Soup/Stew     Food Processor     Tomato     Lunch     Cheddar     Spring     Sour Cream     Dill     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 9

2 tablespoons olive oil
3 cups chopped leeks (white and pale green parts only)
4 28-ounce cans diced tomatoes with juices
4 1/2 cups canned low-salt chicken broth
6 tablespoons (packed) chopped fresh dill or 2 tablespoons dried dillweed
1/4 teaspoon cayenne pepper
1/2 cup light sour cream
4 ounces chilled sharp white cheddar cheese, sliced
Fresh dill sprigs

Steps:

  • Heat oil in heavy large pot over medium heat. Add leeks and sauté until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes.
  • Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).
  • Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.

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