Tomato/Dill Cream Cheese Soup

Total Time
40mins
Prep
10 mins
Cook
30 mins

I am posting this here for safekeeping. I attended a vegetarian cooking class (even though I'm not a vegetarian) just to get some vegetable ideas and this was one of the recipes shown us. Courtesy Rob McLean.

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Ingredients

Nutrition

Directions

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

5 5

I want to say 4 for taste, 5 for ease. This was so simple; and I did follow the instructions. For me, it lacked flavor. I think the boursin cheese may add what's missing. The creamy flavor was good, I used a good Italian tomato, but there was just something not there for me. But a unique soup. Maybe a little white wine and a few herbs will do the trick. A nice change for soup however. I served it with a crusty slice of bread which made a very nice lunch.

5 5

An unusual and tasty soup - we love dill and all the other ingredients as well, so this was a winner for us! I did miss the garlic - maybe next time I might use Boursin cheese or add a clove or two of garlic. We ate this with home-made sourdough bread - it made a very lovely and light luncheon dish. Made for Holiday tag - thanks Lori! FT:-)

4 5

A lovely soup. I added several cloves of minced garlic and a good deal more dill than indicated.