Best 9 Tomato Dill Soup Recipes

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.

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:

• 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).

MUSSEL SOUP WITH AVOCADO, TOMATO, AND DILL

Steps:

• Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.
• Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil. Add mussels and return liquid to a boil, partially covered. Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl. (Discard any mussels that remain unopened after 8 minutes.)
• Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks). Pour any cooking liquid accumulated in bowl back into pot.
• Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan. Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil). Stir in mussels and heat until just warmed through.
• Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use). Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl.
• Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.

MUSSEL SOUP WITH AVOCADO, TOMATO, AND DILL

Steps:

• Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.
• Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil. Add mussels and return liquid to a boil, partially covered. Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl. (Discard any mussels that remain unopened after 8 minutes.).
• Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks). Pour any cooking liquid accumulated in bowl back into pot.
• Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan. Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil). Stir in mussels and heat until just warmed through.
• Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use). Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl.
• Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.
• It should be noted that the soup, without half and half, can be made 1 day ahead and cooled completely, uncovered, then chilled (with shelled mussels in soup), covered. Remove mussels and reheat soup over moderately low heat before adding half-and-half and then proceeding with recipe.

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:

• 1. In a large sauce pan, saute onion and garlic in oil and butter until tender. Add the tomatoes, salt, and pepper; cook over med/high heat for 3 minutes or until heated through. Remove from heat, stir in tomato paste.
• 2. In a small bowl, combine the flour and 1/2 of the water until smooth, stir into sauce pan. Gradually stir in remaining water until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes until thickened.
• 3. Place mixture in a sieve (strainer) over a large bowl. With a spoon press vegetables through the sieve to remove seeds and peelings. Return puree back to pan. Add whipped cream and dill. Cook over LOW HEAT, DO NOT BOIL.
• 4. MAKES ONE QUART. MAY STORE IN FRIG AND REHEAT. Serve with grilled Cheese or tuna sandwiches.