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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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The secret to the beautiful orange color of this chunky soup I created is the mix of garden-fresh yellow tomatoes, red plum tomatoes and carrots, writes Emily Beebe from Stoughton, Wisconsin. Ingredients:
4 medium carrots, sliced |
1 medium onion, chopped |
1 tablespoon olive oil |
3 to 4 large yellow tomatoes, peeled and coarsely chopped |
4 plum tomatoes, peeled and coarsely chopped |
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed |
Directions:
1. In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer. Yield: 4 servings.
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