Dilled Tomato Soup Recipes

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.

Steps:

• Preheat oven to 450°F. Arrange tomatoes on a rimmed baking sheet, cut side up, and sprinkle with 1/2 teaspoon salt. Roast until softened, about 30 minutes. Let cool and peel off skin.
• Tie 13 dill sprigs into a bundle with kitchen twine. With a vegetable peeler, remove a 2-inch strip of orange zest. Squeeze juice from orange.
• Heat oil in a medium pot over low. Cook garlic and onion, stirring occasionally, until translucent, about 7 minutes. Add tomatoes, broth, dill bundle, reserved orange zest and juice, 1 1/4 teaspoons salt, and the water; season with pepper. Bring to a boil. Reduce heat to medium low; simmer 20 minutes. Let cool slightly. Discard dill and zest.
• Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Stir in vinegar, then let cool completely. Cover and refrigerate at least 2 hours, or up to overnight.
• Divide soup among eight bowls; garnish each with 1 tablespoon yogurt. Snip remaining dill over soup; serve with croutons.
• Preheat oven to 400°F. Brush bread with olive oil, dividing evenly; place on a baking sheet.
• In a spice grinder or clean coffee mill, finely grind seeds to a powder. Transfer to a small bowl; stir in paprika and 1/4 teaspoon salt. Place spice combination in a fine sieve; sift over bread. Brush again with olive oil; toast until crisp, about 15 minutes.
• (Per Serving)
• Calories: 100
• Saturated Fat: 5g
• Unsaturated Fat: 1.9g
• Cholesterol: .9mg
• Carbohydrates: 17.3g
• Protein: 3.9g
• Sodium: 442mg
• Fiber: 4.2g
• Per Serving (Slice)
• Calories: 126
• Saturated Fat: 1g
• Unsaturated Fat: .2g
• Cholesterol: 3mg
• Carbohydrates: 23g
• Protein: 3.3g
• Sodium: 282mg
• Fiber: 1.4g

Steps:

• In a large stockpot, melt 2 tablespoons of butter over medium high-high heat.
• Add chopped onion and fresh fennel (if using) along with 1 teaspoon salt and 1/2 teaspoon pepper. If using fennel seed instead, add that now.
• Saute onions until soft and slightly caramelized, about 5 minutes.
• Add carrot and cook for an additional 3 minutes.
• Pour in chicken broth. Then add plum tomatoes (with the juices), diced tomatoes, tomato paste, and 1 tablespoon of the parmesan cheese.
• Using a wooden spoon, break up the plum tomatoes.
• Add 1-2 teaspoons salt, and 1/2- 1 1/2 teaspoons pepper.
• Bring to a boil then, reduce heat to simmer and cover.
• Cook for 25-30 minutes, stirring every now and then to ensure even heat distribution.
• Add the dill and heavy cream and stir to combine. Add 1-2 tablespoons of remaining parmesan, and the remaining 1 tablespoon of butter.
• Simmer for 10-15 minutes.
• Adjust seasonings to taste.
• Take soup off heat and CAREFULLY! blend in food processor or with a stick blender.
• Process to desired consistency.
• Enjoy alone, or with crusty fresh bread.
• Yum! :).
• *** If using fresh fennel, only use the fennel bulb, not the stalks or fronds. Cut the bulb in half, cut out core and discard. Cut fennel into medium dice and add to soup where directed.

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.

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.

Steps:

• Liquefy three cups of unpeeled red tomatoes with 2 large cloves of garlic in a blender.
• Place the liquid tomatoes and garlic in a large saucepan with chicken stock, white wine, lemon zest, fresh dill.
• Cook over medium heat 15 minutes then add cream, cheese, salt & pepper to taste.
• Simmer another 15 minutes.
• Garnish with a dollop of sour cream and dill sprig.

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.

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).

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.

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.