My co-workers and I recently attended a cooking demonstration about soups. There were several soups that we learned about and tasted, one of them being a tomato dill soup. It was delish. I’ve never had tomato soup except from a can so this was quite an experience to not only taste homemade tomato soup but also make it! I posted the recipe and a picture below. The dill and orange zest really adds a different taste. And to puree, I used a stick blender (so much easier). And of course, it goes best with a nice grilled cheese sandwich – perfect for a cold weekend!
Tomato Dill Soup
Yield: 10 servings
Ingredients
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4 T. Butter
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3 cups yellow onion, sliced
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2 cloves garlic, minced
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1 bunch fresh dill, finely chopped
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2 quarts chicken stock
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3 pounds tomatoes
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1 t. allspice
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½ t. sugar
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Grated zest of 1 orange
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Lite sour cream (optional, as garnish)
Directions
Melt butter in soup pot. Add onion and cook over low heat for 15 minutes. Add garlic, cook 5 minutes. Add ½ of the dill, cook for 5 minutes. Add chicken stock, tomatoes, allspice and sugar. Bring to a boil, reduce heat and simmer for 45 minutes. Cool slightly. Add orange zest. Puree in blender or food processor. Add remaining dill. Season with salt and pepper.
Serve hot with garnish of sour cream.
One cup serving contains approximately 110 calories, 4 g. protein, 11 g carbs, 5 g. fat, (3 g. saturated, 1.5 g. monounsaturated), 13 mg. cholesterol, 645 mg sodium, 3 g. fiber)