tomato dill soup
(2 ratings)
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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(2 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
35 Min
Ingredients For tomato dill soup
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1 mdonion, thinly sliced
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1 mdgarlic clove, minced
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2 Tbspcanola oil
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1 Tbspbutter, unsalted
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3 lgtomatoes, sliced
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1/2 tspsalt
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pinchblack pepper
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1 can6 oz tomato paste
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1/4 call purpose flour
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2 cwater, divided
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3/4 cheavy whipping cream, whipped
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1 - 2 Tbspfinely minced fresh dill
How To Make tomato dill soup
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1In 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.
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2In 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.
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3Place 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.
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4MAKES ONE QUART. MAY STORE IN FRIG AND REHEAT. Serve with grilled Cheese or tuna sandwiches.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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