tomato dill soup
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.
prep time
30 Min
cook time
35 Min
method
---
yield
4 serving(s)
Ingredients
- 1 medium onion, thinly sliced
- 1 medium garlic clove, minced
- 2 tablespoons canola oil
- 1 tablespoon butter, unsalted
- 3 large tomatoes, sliced
- 1/2 teaspoon salt
- pinch black pepper
- 1 can 6 oz tomato paste
- 1/4 cup all purpose flour
- 2 cups water, divided
- 3/4 cup heavy whipping cream, whipped
- 1 - 2 tablespoons finely minced fresh dill
How To Make tomato dill soup
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Step 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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Step 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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Step 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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Step 4MAKES ONE QUART. MAY STORE IN FRIG AND REHEAT. Serve with grilled Cheese or tuna sandwiches.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Vegetable Soup
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