Swan Drug Cafe Tomato Dill Soup Recipes

TOMATO DILL SOUP

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.

SWAN DRUG CAFE TOMATO DILL SOUP

Steps:

• Sprinkle tomatoes with sugar; set aside.
• Melt butter and saute green onions.
• Add parsley, dill, tomatoes, salt and pepper. Cook over medium heat.
• Add chicken stock.
• Whip milk and flour until smooth.
• Pour slowly into soup.
• Combine dumpling ingredients.
• Drop by teaspoon; boil until dumplings come to top.
• To serve, place a spoonful of sour cream in bottom of bowl, ladle soup over; garnish with dill.

FRESH TOMATO DILL SOUP

Steps:

• Melt butter in 2-quart saucepan until sizzling; add leek and garlic.
• Cook over medium-high heat, stirring occasionally, until leek is softened (3 to 5 minutes).
• Stir in tomatoes, sugar and pepper.
• Continue cooking until mixture comes to a boil (5 to 7 minutes).
• Reduce heat to low.
• Cover; cook until tomatoes are tender (8 to 10 minutes).
• Add milk, cream of mushroom soup and chopped dill.
• Continue cooking until soup is heated through (3 to 5 minutes).
• Garnish with fresh dill sprigs, if desired.

TOMATO DILL SOUP

Steps:

• In a large pot, mix all ingredients together except heavy cream, parsley, Parmesan, and salt and pepper. Cook over medium heat about 30 minutes, until tomatoes are tender. Add cream, parsley, and Parmesan cheese last. Season with salt and pepper to taste. Simmer for about 10 minutes.

TOMATO DILL SOUP

Steps:

• In large soup pot, add all ingredients except orange zest and half and half.
• Bring to boil, reduce heat to low and simmer for 20 minutes, stirring often.
• In batches, ladle hot soup into blender and puree until smooth.
• Return back to soup pot and add orange zest and half and half (if using).
• Bring back to simmer and serve.

TOMATO DILL SOUP

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).

HOMEMADE TOMATO DILL SOUP

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.

TOMATO DILL SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in tomatoes and condensed chicken broth, and season with dill weed, salt, pepper, and 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 purée the soup in small batches until smooth. Serve immediately, or chill and serve cold.

GYPSY CAFE TOMATO SOUP RECIPE

Steps:

• Heat oil in skillet over medium heat. Add onion and saute until tender, 5 minutes. Place onion and potato in food processor and puree until smooth. Combine tomato sauce and half-and-half in large saucepan. Bring to a boil and simmer 10 to 15 minutes. Add potato-onion mixture and cook, stirring occasionally, until thick and smooth. Add cheese. Mix chicken base with water and stir into soup. Simmer over low heat 5 to 10 minutes. Add dash oregano before serving. This recipe yields 4 to 6 servings. Each of 6 servings: 276 calories; 1,402 mg sodium; 31 mg cholesterol; 13 grams fat; 36 grams carbohydrates; 8 grams protein; 3.87 gram fiber.