TOMATO DILL SOUP

Tomato Dill Soup image

This soup is very fresh and light tasting. I've always served it warm, but I imagine it would be nice as a chilled soup on a warm day, too. Substitute vegetable broth for the chicken broth and this is a lovely vegetarian soup.

Provided by Bridget Leigh

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter
1 cup onion, finely chopped
1 cup carrot, finely chopped
1 cup celery, finely chopped
2 teaspoons minced garlic cloves
1 teaspoon basil
1 teaspoon thyme
1 teaspoon tarragon (optional)
1/2 cup all-purpose flour
3 cups chicken broth (or vegetable broth, for a vegetarian meal)
1 (35 ounce) can diced tomatoes with juice
2 1/2 cups tomato juice (I used V-8)
1 cup heavy cream or 1 cup whipping cream
1 teaspoon sugar
1 tablespoon fresh dill, chopped

Steps:

Melt butter in a large saucepan over medium-high heat.
Add onions, carrots and celery and cook until softened, 8 to 10 minutes.
Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute.
Stir in flour and cook 4 to 5 minutes, stirring occasionally.
Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes.
Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through.
Just before serving, stir in fresh dill.

Nutrition Facts : Calories 311.4, Fat 23.4, SaturatedFat 14.3, Cholesterol 71.3, Sodium 873.2, Carbohydrate 22.7, Fiber 3.1, Sugar 9.9, Protein 5.4

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