Tomato And Dill Soup Recipes

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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.

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

EASY TOMATO-BEET SOUP



Easy Tomato-Beet Soup image

This is a hearty warm soup with just a hint of beets that's quick and easy and makes a healthy filling meal. Served with grilled cheese sandwiches, it makes a weeknight meal you can have on the table in no time. Garnish with sour cream.

Provided by Cindy Sherry-Cassel

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

Time 45m

Yield 6

Number Of Ingredients 8

2 (14.5 ounce) cans fire-roasted diced tomatoes, drained
1 (15 ounce) can whole beets, drained
1 (6 ounce) can tomato paste
26 ounces beef stock, divided
1 tablespoon white sugar, or more to taste
½ teaspoon dried dill weed
3 drops hot pepper sauce, or more to taste
salt and ground black pepper to taste

Steps:

  • Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
  • Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
  • Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 22.2 g, Fat 0.8 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 786.1 mg, Sugar 14.2 g

TOMATO DILL SOUP



Tomato Dill Soup image

Another recipe from my friends at "Cafe Luna" here for safekeeping :) "All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!!"

Provided by Queen uh Cuisine

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

6 cups chicken stock or 6 cups vegetable stock
3 lbs fresh tomatoes, diced (or 2-28 oz cans chopped or ready cut tomatoes)
1 (15 ounce) can tomato sauce
1 medium carrot, peeled and grated
2 cups yellow onions, chopped
1 tablespoon fresh garlic, chopped
2 teaspoons granulated garlic
1/4 teaspoon ground allspice
1 pinch sugar
1 -2 tablespoon dry dill weed
1 tablespoon orange zest
2 cups half-and-half (optional)

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.

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 :

TOMATO-DILL SOUP



Tomato-Dill Soup image

Provided by Paula Deen

Categories     classics     cold weather     comfort food     fall     kid friendly     spring     winter

Time 10m

Yield 6

Number Of Ingredients 12

3 cups peeled and diced fresh tomatoes or one 28-ounce can of crushed tomatoes
1 medium onion, chopped
2 cups chicken stock
1 teaspoon chopped garlic
⅓ to ½ cup white wine
1 teaspoon lemon pepper seasoning
3 tablespoons chopped fresh dill
¾ cup heavy cream
¼ cup fresh parsley
¼ cup Parmesan cheese
salt, to taste
coarse ground black pepper, to taste

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. Season with salt and pepper. Simmer for about 10 minutes.

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

TOMATO DILL SOUP



Tomato Dill Soup image

Categories     Tomato     Dill     Simmer

Yield serves 6

Number Of Ingredients 11

3 cups peeled and diced fresh tomatoes (or one 28-ounce can)
1 medium onion, chopped
2 cups chicken stock
1 teaspoon chopped garlic
1/3 to 1/2 cup white wine
1 teaspoon lemon-pepper seasoning
3 tablespoons chopped fresh dill
3/4 cup heavy cream
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Salt and coarsely ground black pepper to taste

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 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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