This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chili Verde Stew
Petite Pea Tomato Salad
Dilly Green Beans
Zucchini Provencale
Broccoli Pork Stir-Fry
more »
Top Related Articles
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Split Pea Soup
Soup Up Your Chicken Soup
Matzo Ball Soup
Cold Summer Soups
Thickening Soups
Making Stock
Garnishing Soups
Big Fun on the Bayou: Favorite Gumbo Recipes
Related Collections
Fresh Tomatoes
Summer Fruits and Vegetables
Summer Soups
Seasonal Cooking - Summer
Tomato Soups

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Dilly Tomato Soup

By: Patty Kile

"'This soup is particularly good to take along for lunch with a sandwich or a salad,' suggest Patty Kile of Greentown, Pennsylvania. 'It is also just fine served cold. Most often, I make the recipe ahead and keep it in the fridge.'"

Rate/Review | Read Reviews (11)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 small onion, thinly sliced
1/4 teaspoon minced garlic
1 tablespoon canola oil
1 teaspoon butter
2 medium tomatoes, sliced
1 teaspoon sugar
1/4 teaspoon salt
Dash pepper
1/3 cup tomato paste
2 tablespoons all-purpose flour
1 1/4 cups cold water, divided
1/3 cup fat-free half-and-half
1 teaspoon minced fresh dill

Directions

In a small saucepan, cook onion and garlic in oil and butter over low heat until tender. Add the tomatoes, sugar, salt and pepper; cook over medium-high heat for 3 minutes. Remove from the heat; stir in tomato paste. Combine flour and 1/4 cup of water until smooth; stir into tomato mixture. Gradually stir in remaining water until smooth. Bring to a boil; cook and stir for 2 minutes.
Place a sieve over a bowl; pour tomato mixture into sieve. Press with the back of a spoon to remove tomato seeds and skin. Return puree to pan. Add half-and-half and dill; cook over low heat just until heated through (do not boil).

Footnotes

Nutritional Analysis: One serving (1 cup) equals 224 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 393 mg sodium, 30 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.