Total Time
35mins
Prep 20 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Melt butter in a large saucepan over medium-high heat.
  2. Add onions, carrots and celery and cook until softened, 8 to 10 minutes.
  3. Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute.
  4. Stir in flour and cook 4 to 5 minutes, stirring occasionally.
  5. Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes.
  6. Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through.
  7. Just before serving, stir in fresh dill.
Most Helpful

5 5

Excellent soup. Perfect blending of flavors. I used fresh thyme, and fat-free milk rather than cream. I left out the tarragon. My daughter took a tupperware home with her, and she's fussy. Thank you for posting.