Tomato Dill Soup Food

TOMATO DILL SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
• Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

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).

TOMATO BISQUE SOUP

Steps:

• Heat olive oil over medium heat.
• Add onions, garlic, dill seeds, dill weeds and oregano and cook for about 5 minutes.
• Add flour and stir for 2 minutes.
• Add both cans of tomatoes, chicken broth, salt and pepper.
• Boil then turn down to a simmer.
• Add cream slowly as you stir mixture.
• Add parsley and honey and continue to stir.
• Let simmer for 10 minutes.
• Enjoy.

POLISH TOMATO SOUP

Steps:

• The stock can be made a day ahead if you wish.
• Place all stock ingredients into a stock pot and bring to a boil.
• Lower to a simmer and skim off and discard brown foam that floats to the top.
• Simmer stock for two hours.
• After two hours, remove pork with tongs and set aside to cool.
• Remove and discard three bay leaves.
• Use an immersion blender and puree what remains in the pot. There should be exactly two quarts of pureed liquid. If there is more, place it back in the pot and slowly cook down to two quarts being careful that it doesn't stick. If less than two quarts, make up the difference with water. Set aside for now.
• Pick meat off of the bones and discard bones, fat and connecting tissue. Break the meat up with your fingers into bite sized or larger pieces and set aside.
• In a 6-quart soup pot or Dutch oven over medium heat, add the olive oil and once hot, add the onions.
• Cook the onions for five minutes or so until completely tender. It is OK if they start to brown.
• Add the tomato paste and cook for three minutes stirring often so it doesn't stick.
• Add the stock and scrape any brown bits from the bottom. (If any sediment settled to the bottom of the stock container or pot, stop pouring before you get to it. I had a few peppercorns settle to the bottom which I discarded)
• Add the two cans of crushed tomatoes, dill fronds and cooked pork.
• Bring to a simmer and place a heat defuser under the pot and a splatter screen over the top and once simmering, cook 30 minutes. Try not to break up the pork too much.
• While the soup is cooking, cook the mini pasta and set aside.
• After 30 minutes, add in the sour cream and butter off heat and stir gently until they are melted into the soup.
• Serve with some of the pasta sprinkled over the top, or stirred in, and top with more sour cream and chopped dill fronds.

FRESH TOMATO-DILL SOUP

Steps:

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

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:

• 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 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.

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.

TOMATO, DILL AND WHITE CHEDDAR SOUP

Steps:

• Heat oil in heavy large pot over medium heat. Add leeks and sauté until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes.
• Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).
• Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.

TOMATO & DILL SOUP

Steps:

• Heat EVOO in a large saucepan over medium-high heat.
• Add onion and garlic, and saute unti they start to soften, about 3-4 minutes.
• Stir in the tomatoes, broth, dill weed, salt, and pepper.
• Bring to a boil, then reduce heat and simmer for 45 minutes.
• Puree the soup in a blender until smooth.
• May be served immediately or chilled and served as a cold soup.

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.

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 last. Season with salt and pepper to taste. Simmer for about 10 minutes.