Best Tomatodill Cream Cheese Soup Recipes

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TOMATO DILL SOUP



Tomato Dill Soup image

This Tomato Dill Soup is loaded with flavor from fresh herbs, pureed vegetables, and chicken broth. It's a great anytime comfort soup that's also filling and satisfying.

Provided by Cindy Gibbs @ My Country Table

Time 50m

Number Of Ingredients 18

1 stick real butter, unsalted
2 cups chopped sweet onion
2 cups diced carrots
2 cups diced celery
2 teaspoons minced garlic
1/4 cup all purpose flour
5 cups tomato puree (use good quality canned tomatoes such as Red Gold), or use 9 cups of fresh tomatoes that have been peeled, seeded and chopped.
3 cups chicken broth, homemade or low sodium canned
2 tablespoons chicken base
3 tablespoons fresh dill, chopped or 1 1/2 tablespoons dried
1 1/2 teaspoons fresh basil, chopped or 3/4 teaspoon dried
1 1/2 teaspoons fresh thyme, chopped or 3/4 teaspoon dried
1 1/2 teaspoons fresh tarragon, chopped or 3/4 teaspoon dried
1 tablespoon sugar
1 2/3 cups heavy whipping cream
salt and pepper to taste
Sour cream, optional
Grated fresh parmesan cheese, optional

Steps:

  • Melt the butter in a large soup pot over medium heat. Add the onion, carrots, celery and minced garlic and saute until tender. Remove from heat and let cool for 3-4 minutes. Add to a blender or food processor and puree. Add back to the pot and return to medium heat. Add the flour and cook for about 3 minutes, stirring constantly.
  • Add puree or fresh tomatoes, chicken broth and chicken base to the pot. Bring to a boil, stirring frequently. Reduce heat and simmer for about 10 minutes.
  • Add dill, basil, thyme, tarragon, sugar and cream and heat through stirring slowly. Do NOT bring to a boil. As soon as soup is heated through, remove from heat. Taste and add more salt & pepper if desired.
  • Serve hot in bowls. Add a dollop of sour cream or freshly grated parmesan cheese if desired.

Nutrition Facts : ServingSize 8

TOMATO DILL SOUP



Tomato Dill Soup image

This is a fantastic recipe hot or cold. I'm sure you will want to double it, I always do. Garnish with sour cream, if desired.

Provided by zale

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
2 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can peeled and diced tomatoes
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon pepper
1 (10.5 ounce) can condensed chicken broth
1 bay leaf

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.

Nutrition Facts : Calories 128 calories, Carbohydrate 10.1 g, Cholesterol 16 mg, Fat 6.6 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 3.9 g, Sodium 963.4 mg, Sugar 6.8 g

TOMATO DILL SOUP



Tomato Dill Soup image

Categories     Tomato     Dill     Simmer

Yield serves 6

Number Of Ingredients 11

3 cups peeled and diced fresh tomatoes (or one 28-ounce can)
1 medium onion, chopped
2 cups chicken stock
1 teaspoon chopped garlic
1/3 to 1/2 cup white wine
1 teaspoon lemon-pepper seasoning
3 tablespoons chopped fresh dill
3/4 cup heavy cream
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Salt and coarsely ground black pepper to taste

Steps:

  • In a large pot, mix all ingredients together except heavy cream, parsley, Parmesan, and salt and pepper. Cook over medium heat about 30 minutes, until tomatoes are tender. Add cream, parsley, and Parmesan cheese last. Season with salt and pepper to taste. Simmer for about 10 minutes.

TOMATO DILL SOUP



Tomato Dill Soup image

Another recipe from my friends at "Cafe Luna" here for safekeeping :) "All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!!"

Provided by Queen uh Cuisine

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

6 cups chicken stock or 6 cups vegetable stock
3 lbs fresh tomatoes, diced (or 2-28 oz cans chopped or ready cut tomatoes)
1 (15 ounce) can tomato sauce
1 medium carrot, peeled and grated
2 cups yellow onions, chopped
1 tablespoon fresh garlic, chopped
2 teaspoons granulated garlic
1/4 teaspoon ground allspice
1 pinch sugar
1 -2 tablespoon dry dill weed
1 tablespoon orange zest
2 cups half-and-half (optional)

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



Tomato Dill Soup image

This soup goes well with crostini and salad for a light lunch, or as a first course to your favorite light baked fish. Roma tomatoes works best in this soup but any red tomato will do. You can peel and de-seed if you prefer but I never do. I found this recipe on the web on someone's blog....perfect timing with an over abundance of tomatoes right now. Hope you enjoy as much as I did.

Provided by Sandylee

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 cups tomatoes, unpeeled
2 large garlic cloves
2 cups chicken stock
1/2 cup white wine
1 teaspoon lemon zest
3 teaspoons chopped fresh dill
3/4 cup heavy cream
1/4 cup shredded parmesan cheese
kosher salt
fresh ground pepper

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.

Nutrition Facts : Calories 183.8, Fat 13.3, SaturatedFat 7.9, Cholesterol 46.8, Sodium 195.2, Carbohydrate 8.3, Fiber 1.1, Sugar 3.9, Protein 5.1

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

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

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

TOMATO, DILL AND WHITE CHEDDAR SOUP



Tomato, Dill and White Cheddar Soup image

Categories     Soup/Stew     Food Processor     Tomato     Lunch     Cheddar     Spring     Sour Cream     Dill     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 9

2 tablespoons olive oil
3 cups chopped leeks (white and pale green parts only)
4 28-ounce cans diced tomatoes with juices
4 1/2 cups canned low-salt chicken broth
6 tablespoons (packed) chopped fresh dill or 2 tablespoons dried dillweed
1/4 teaspoon cayenne pepper
1/2 cup light sour cream
4 ounces chilled sharp white cheddar cheese, sliced
Fresh dill sprigs

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.

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