TOMATO DILL SOUP
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
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
GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g
GARDEN-FRESH TOMATO SOUP
A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!
Provided by paulajo917
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
- Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
- Whisk milk and cornstarch together in a bowl until dissolved.
- Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
- Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
- Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 24.2 g, Cholesterol 9.7 mg, Fat 5 g, Fiber 5.4 g, Protein 7.7 g, SaturatedFat 2.1 g, Sodium 1408.8 mg, Sugar 14.1 g
TOMATO DILL SOUP
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
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
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
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.
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
FRESH TOMATO DILL SOUP
Make and share this Fresh Tomato Dill Soup recipe from Food.com.
Provided by Mom2Rose
Categories Vegetable
Time 34m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 155.5, Fat 10.2, SaturatedFat 4.9, Cholesterol 19, Sodium 457.3, Carbohydrate 13.6, Fiber 1.5, Sugar 5.8, Protein 3.7
FRESH TOMATO SOUP
When tomatoes are in season, my family knows they can expect to see this soup on the dinner table. It tastes better than any store-bought soup.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.
Nutrition Facts : Calories 188 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1022mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.
TOMATO DILL SOUP
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
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
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FRESH TOMATO-DILL SOUP RECIPE | LAND O’LAKES
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5/5 (3)Calories 170 per servingServings 5
- Melt butter in 2-quart saucepan until sizzling; add leek and garlic. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until leek is softened. Stir in tomatoes, sugar and pepper. Continue cooking 5-7 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 8-10 minutes or until tomatoes are tender.
- Add milk, cream of mushroom soup and chopped dill. Continue cooking 3-5 minutes or until soup is heated through.
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