Fresh Tomato Dill Soup Food

TOMATO DILL SOUP

Steps:

• Melt the butter in a large soup pot over medium heat. Add the onion, carrots, celery and minced garlic and saute until tender. Remove from heat and let cool for 3-4 minutes. Add to a blender or food processor and puree. Add back to the pot and return to medium heat. Add the flour and cook for about 3 minutes, stirring constantly.
• Add puree or fresh tomatoes, chicken broth and chicken base to the pot. Bring to a boil, stirring frequently. Reduce heat and simmer for about 10 minutes.
• Add dill, basil, thyme, tarragon, sugar and cream and heat through stirring slowly. Do NOT bring to a boil. As soon as soup is heated through, remove from heat. Taste and add more salt & pepper if desired.
• Serve hot in bowls. Add a dollop of sour cream or freshly grated parmesan cheese if desired.

TOMATO DILL SOUP

Steps:

• In large soup pot, add all ingredients except orange zest and half and half.
• Bring to boil, reduce heat to low and simmer for 20 minutes, stirring often.
• In batches, ladle hot soup into blender and puree until smooth.
• Return back to soup pot and add orange zest and half and half (if using).
• Bring back to simmer and serve.

TOMATO DILL SOUP

Steps:

• In a large saucepan saute onion and garlic in oil and butter until tender. Add the tomatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste. , In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. , Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream and dill; cook over low heat just until heated through (do not boil).

CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

TOMATO-DILL SOUP

Steps:

• In a large pot, mix all ingredients together except heavy cream, parsley, Parmesan, and salt and pepper. Cook over medium heat about 30 minutes, until tomatoes are tender.
• Add cream, parsley, and Parmesan cheese. Season with salt and pepper. Simmer for about 10 minutes.

FRESH TOMATO DILL SOUP

Steps:

• Melt butter in 2-quart saucepan until sizzling; add leek and garlic.
• Cook over medium-high heat, stirring occasionally, until leek is softened (3 to 5 minutes).
• Stir in tomatoes, sugar and pepper.
• Continue cooking until mixture comes to a boil (5 to 7 minutes).
• Reduce heat to low.
• Cover; cook until tomatoes are tender (8 to 10 minutes).
• Add milk, cream of mushroom soup and chopped dill.
• Continue cooking until soup is heated through (3 to 5 minutes).
• Garnish with fresh dill sprigs, if desired.

HOMEMADE TOMATO DILL SOUP

Steps:

• In a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool. , Place in a blender; cover and puree. Return to saucepan. If creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heated through. Serve warm.

CREAMY TOMATO SOUP WITH FENNEL AND DILL

Steps:

• In a large stockpot, melt 2 tablespoons of butter over medium high-high heat.
• Add chopped onion and fresh fennel (if using) along with 1 teaspoon salt and 1/2 teaspoon pepper. If using fennel seed instead, add that now.
• Saute onions until soft and slightly caramelized, about 5 minutes.
• Add carrot and cook for an additional 3 minutes.
• Pour in chicken broth. Then add plum tomatoes (with the juices), diced tomatoes, tomato paste, and 1 tablespoon of the parmesan cheese.
• Using a wooden spoon, break up the plum tomatoes.
• Add 1-2 teaspoons salt, and 1/2- 1 1/2 teaspoons pepper.
• Bring to a boil then, reduce heat to simmer and cover.
• Cook for 25-30 minutes, stirring every now and then to ensure even heat distribution.
• Add the dill and heavy cream and stir to combine. Add 1-2 tablespoons of remaining parmesan, and the remaining 1 tablespoon of butter.
• Simmer for 10-15 minutes.
• Adjust seasonings to taste.
• Take soup off heat and CAREFULLY! blend in food processor or with a stick blender.
• Process to desired consistency.
• Enjoy alone, or with crusty fresh bread.
• Yum! :).
• *** If using fresh fennel, only use the fennel bulb, not the stalks or fronds. Cut the bulb in half, cut out core and discard. Cut fennel into medium dice and add to soup where directed.

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

TOMATO DILL SOUP

Steps:

• 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.

TOMATO AND DILL SOUP

Steps:

• In large saucepan, melt butter over medium heat.
• Add onion and garlic; cook until translucent, about 5 minutes.
• Add about three-fourth of the diced tomatoes, and cook over high heat, 3 minutes, stirring constantly.
• Remove from heat and stir in flour.
• Add tomato paste and gradually whisk in 2 cups of the chicken broth to avoid lumping.
• Heat to boiling, stirring constantly.
• Reduce heat and simmer 10 minutes.
• Remove from heat, transfer in batches to blender or food processor, and puree.
• Return to saucepan and stir in remaining 4 cups of chicken broth, half and half, white pepper, and dill.
• Add remaining one-fourth tomatoes, and heat thoroughly, but do not boil.
• Serve in cups or bowls--you may warm the bowls or cups first by pouring hot water briefly into them, if you wish.
• You may garnish with sour cream, fresh dill sprigs, or soup crackers.

TOMATO DILL SOUP

Steps:

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

FRESH TOMATO SOUP

Steps:

• In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.