Bridget Leigh's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Melt butter in a large saucepan over medium-high heat.
- 2Add onions, carrots and celery and cook until softened, 8 to 10 minutes.
- 3Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute.
- 4Stir in flour and cook 4 to 5 minutes, stirring occasionally.
- 5Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes.
- 6Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through.
- 7Just before serving, stir in fresh dill.
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Nutritional Facts for Tomato Dill Soup
Serving Size: 1 (393 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 311.3
- Calories from Fat 210
- Total Fat 23.4 g
- Saturated Fat 14.3 g
- Cholesterol 71.2 mg
- Sodium 873.1 mg
- Total Carbohydrate 22.6 g
- Dietary Fiber 3.1 g
- Sugars 9.8 g
- Protein 5.3 g