TOMATO DILL SOUP

Jewel Hall

By
@0124

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.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

35 Min

Ingredients

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
salt
pinch
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

1
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.
2
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.
3
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.
4
MAKES ONE QUART. MAY STORE IN FRIG AND REHEAT. Serve with grilled Cheese or tuna sandwiches.

About this Recipe

Course/Dish: Vegetable Soup