Tomato Dill Soup
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 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
directions
- Melt butter in a large saucepan over medium-high heat.
- Add onions, carrots and celery and cook until softened, 8 to 10 minutes.
- Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute.
- Stir in flour and cook 4 to 5 minutes, stirring occasionally.
- Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes.
- Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through.
- Just before serving, stir in fresh dill.
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RECIPE SUBMITTED BY
Bridget Leigh
United States