Recipe by loof
The seasoning in this homemade tomato soup really sets it apart. I prefer to serve it hot but it can be served cold as well. From a September 2006 edition of Parade Magazine
Top Review by Deantini
Just SUPER! The whole family loved this soup! I omitted the sugar and did not drain the tomates and cut a bit back on the broth; I also used dried dill instead. This is definitely a keeper and will be made again for sure! Served with cheese sandwiches.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups diced onions
- 1 tablespoon minced garlic
- 1⁄2 teaspoon ground allspice
- 1⁄3 cup chopped fresh dill
- 6 cups chicken broth
- 2 (28 ounce) cans plum tomatoes
- 1 teaspoon sugar
- salt and pepper
- sour cream, for garnish
Directions See How It's Made
- Drain and chop the canned tomatoes.
- Melt the butter with the oil over low heat in a heavy saucepan. Add the onions and cook until softened, about 10 minutes. Add the garlic and cook, stirring, for 3 minutes. Sprinkle the allspice over the onions and cook for another minute.
- Add half of the dill and cook over low heat, stirring, for about 5 minutes. Add the chicken broth, tomatoes, and sugar. Add salt and pepper to taste. Simmer, partially covered, for 20 minutes.
- Puree the soup in a food processor. Return to the pot and stir in the remaining dill. Add salt and pepper if necessary.
- Serve hot, or chill several hours or overnight and serve cold. Garnish each serving with a dollop of sour cream.