Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

This was just the perfect tomato soup for a light lunch. I changed the chicken stock for veggie stock as my daughter is vegetarian. Everyone wanted more!!!!! Thanks for sharing.

luvcook'n May 14, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a