Best Tomato Dill Soup Recipes

HOMEMADE TOMATO DILL SOUP

Steps:

• In a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool. , Place in a blender; cover and puree. Return to saucepan. If creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heated through. Serve warm.

TOMATO, DILL AND WHITE CHEDDAR SOUP

Steps:

• Heat oil in heavy large pot over medium heat. Add leeks and sauté until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes.
• Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).
• Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.

TOMATO DILL SOUP

Steps:

• In a large saucepan saute onion and garlic in oil and butter until tender. Add the tomatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste. , In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. , Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream and dill; cook over low heat just until heated through (do not boil).

TOMATO DILL SOUP

Steps:

• In large soup pot, add all ingredients except orange zest and half and half.
• Bring to boil, reduce heat to low and simmer for 20 minutes, stirring often.
• In batches, ladle hot soup into blender and puree until smooth.
• Return back to soup pot and add orange zest and half and half (if using).
• Bring back to simmer and serve.

TOMATO DILL SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
• Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

TOMATO DILL SOUP

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.

TOMATO SOUP WITH CHEDDAR DILL POPCORN AND REUBEN SALAD

Steps:

• Gather your ingredients.
• For the tomato soup: Peel onion and chop, crush the garlic and chop.
• In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.
• Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
• Core and quarter the lettuce and thinly slice each quarter wedge.
• Stack and slice the deli meats and cheese into 1-inch wide strips.
• To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.
• Combine cheese powder with dill and celery seed.
• Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.
• Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.

MUSSEL SOUP WITH AVOCADO, TOMATO, AND DILL

Steps:

• Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.
• Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil. Add mussels and return liquid to a boil, partially covered. Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl. (Discard any mussels that remain unopened after 8 minutes.)
• Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks). Pour any cooking liquid accumulated in bowl back into pot.
• Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan. Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil). Stir in mussels and heat until just warmed through.
• Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use). Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl.
• Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.

CREAMY TOMATO SOUP WITH FENNEL AND DILL

Steps:

• In a large stockpot, melt 2 tablespoons of butter over medium high-high heat.
• Add chopped onion and fresh fennel (if using) along with 1 teaspoon salt and 1/2 teaspoon pepper. If using fennel seed instead, add that now.
• Saute onions until soft and slightly caramelized, about 5 minutes.
• Add carrot and cook for an additional 3 minutes.
• Pour in chicken broth. Then add plum tomatoes (with the juices), diced tomatoes, tomato paste, and 1 tablespoon of the parmesan cheese.
• Using a wooden spoon, break up the plum tomatoes.
• Add 1-2 teaspoons salt, and 1/2- 1 1/2 teaspoons pepper.
• Bring to a boil then, reduce heat to simmer and cover.
• Cook for 25-30 minutes, stirring every now and then to ensure even heat distribution.
• Add the dill and heavy cream and stir to combine. Add 1-2 tablespoons of remaining parmesan, and the remaining 1 tablespoon of butter.
• Simmer for 10-15 minutes.
• Adjust seasonings to taste.
• Take soup off heat and CAREFULLY! blend in food processor or with a stick blender.
• Process to desired consistency.
• Enjoy alone, or with crusty fresh bread.
• Yum! :).
• *** If using fresh fennel, only use the fennel bulb, not the stalks or fronds. Cut the bulb in half, cut out core and discard. Cut fennel into medium dice and add to soup where directed.

MUSSEL SOUP WITH AVOCADO, TOMATO, AND DILL

Steps:

• Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.
• Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil. Add mussels and return liquid to a boil, partially covered. Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl. (Discard any mussels that remain unopened after 8 minutes.).
• Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks). Pour any cooking liquid accumulated in bowl back into pot.
• Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan. Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil). Stir in mussels and heat until just warmed through.
• Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use). Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl.
• Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.
• It should be noted that the soup, without half and half, can be made 1 day ahead and cooled completely, uncovered, then chilled (with shelled mussels in soup), covered. Remove mussels and reheat soup over moderately low heat before adding half-and-half and then proceeding with recipe.

TOMATO DILL SOUP

Steps:

• 1. Melt butter in a soup pot. Add onions and cook over low heat, covered, until tender, about 20 minutes. Add garlic and cook for another 5 minutes. 2. Add half of dill, season to taste with salt and pepper and cook uncovered for another 15 minutes 3. Add chicken sock, tomatoes, allspice and pinch of sugar. Bring to a boil, reduce heat, cover, and simmer for 45 minutes 4. Purée soup in batches with a food processor 5. Return soup to pot, add remaining dill, simmer for 5 minutes. Serve immediately; or cool and refrigerate covered, overnight 8. Taste and correct seasoning. Garnish soup, hot or cold, with a dollop of sour cream and a sprig of dill

TOMATO DILL SOUP

Steps:

• Liquefy three cups of unpeeled red tomatoes with 2 large cloves of garlic in a blender.
• Place the liquid tomatoes and garlic in a large saucepan with chicken stock, white wine, lemon zest, fresh dill.
• Cook over medium heat 15 minutes then add cream, cheese, salt & pepper to taste.
• Simmer another 15 minutes.
• Garnish with a dollop of sour cream and dill sprig.

TOMATO/DILL CREAM CHEESE SOUP

Steps:

• On medium heat saute chopped onions along with 2 sprigs of dill in the butter until soft.
• Add tomatoes, stock and cream cheese.
• Simmer for approximately 30 minutes, stirring occasionally.
• Blend mixture with hand blender until desired consistency.
• Add remaining dill, salt and pepper to taste before serving.
• Note: light cream cheese can be used as well.

SIMPLE TOMATO SOUP WITH DILL (NO BASIL!)

Steps:

• Melt butter in a saucepan over medium heat. Add onion and garlic and cook, stirring until tender.
• Stir in the tomatoes, water, chicken base, and season with dill weed, pepper, bay leaf and optional salt.
• Bring to a boil, then reduce heat and simmer gently for 45 minutes.
• Remove from heat, and discard bay leaf.
• Use a food processor or hand blender to puree the soup in small batches until smooth.
• Serve immediately with a dollop of sour cream.
• You could chill it and serve it cold, but I have never had any leftovers to try it this way!

SWAN DRUG CAFE TOMATO DILL SOUP

Steps:

• Sprinkle tomatoes with sugar; set aside.
• Melt butter and saute green onions.
• Add parsley, dill, tomatoes, salt and pepper. Cook over medium heat.
• Add chicken stock.
• Whip milk and flour until smooth.
• Pour slowly into soup.
• Combine dumpling ingredients.
• Drop by teaspoon; boil until dumplings come to top.
• To serve, place a spoonful of sour cream in bottom of bowl, ladle soup over; garnish with dill.

TOMATO DILL SOUP

Steps:

• 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.