Simple Tomato Soup With Dill (No Basil!) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I found this recipe when I was looking to re-create a tomato soup I had in a little cafe. The only thing that I remembered about it was that it did not contain any cream or basil but had a hint of dill. Since I love tomato soup in the winter when I have no fresh basil in the garden... I always turn to this simple recipe. This was submitted by Zale on and I have tweaked it just slightly. Hope you enjoy this soup as much as we do... Hint: it's great with a grilled cheese sandwich!!! Ingredients:
2 tablespoons butter |
4 garlic cloves, minced |
1 onion, chopped |
1 (28 ounce) can peeled and diced tomatoes |
1/2-3/4 teaspoon dried dill weed |
1/4 teaspoon salt (optional) |
1/4 teaspoon pepper |
10 ounces water |
2 teaspoons chicken base (better than bouillon) |
1 bay leaf |
sour cream (optional) |
Directions:
1. Melt butter in a saucepan over medium heat. Add onion and garlic and cook, stirring until tender.
2. Stir in the tomatoes, water, chicken base, and season with dill weed, pepper, bay leaf and optional salt.
3. Bring to a boil, then reduce heat and simmer gently for 45 minutes.
4. Remove from heat, and discard bay leaf.
5. Use a food processor or hand blender to puree the soup in small batches until smooth.
6. Serve immediately with a dollop of sour cream.
7. You could chill it and serve it cold, but I have never had any leftovers to try it this way!
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