Jewel Hall


I have a dear friend who is retired as a city department head. He loves to cook and had a part time catering business. He still takes food to some of his former co workers. I love going to his home for a fantastic sit down country meal. Having a farm with beef, pork, chickens, eggs, fresh vegetable, and herbs, what a treat to dine at his house. One thing he cooks and shares is Tomato Dill Soup. Jerry comes from a long line of fantastic cooks. Hope you enjoy this with a Grilled Cheese or Tuna Salad Sandwich.

pinch tips: How to Skin Carrots, Potatoes and Apples





30 Min


35 Min


1 medium
onion, thinly sliced
1 medium
garlic clove, minced
2 Tbsp
canola oil
1 Tbsp
butter, unsalted
3 large
tomatoes, sliced
1/2 tsp
black pepper
1 can(s)
6 oz tomato paste
1/4 c
all purpose flour
2 c
water, divided
3/4 c
heavy whipping cream, whipped
1 - 2 Tbsp
finely minced fresh dill

Directions Step-By-Step

In a large sauce pan, saute onion and garlic in oil and butter until tender. Add the tomatoes, salt, and pepper; cook over med/high heat for 3 minutes or until heated through. Remove from heat, stir in tomato paste.
In a small bowl, combine the flour and 1/2 of the water until smooth, stir into sauce pan. Gradually stir in remaining water until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes until thickened.
Place mixture in a sieve (strainer) over a large bowl. With a spoon press vegetables through the sieve to remove seeds and peelings. Return puree back to pan. Add whipped cream and dill. Cook over LOW HEAT, DO NOT BOIL.
MAKES ONE QUART. MAY STORE IN FRIG AND REHEAT. Serve with grilled Cheese or tuna sandwiches.

About this Recipe

Course/Dish: Vegetable Soup