READY IN 1¼ hrs

Tomato Dill Soup

Read Reviews (43)

"This is a fantastic recipe hot or cold. I'm sure you will want to double it, I always do. Garnish with sour cream, if desired." — zale

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 10, 2011

Right up until the last minute I was tempted to add some cream or half-and-half to this for creaminess and extra richness. I resisted the urge and was rewarded with a bold, tomato soup that for some reason was creamy without it. I used tomatoes I had put up from my garden rather than canned (which doesn't necessarily make this any better if you use a good quality canned tomato), fresh dill rather than dried and no bay leaf. The dill flavor was not noticeable but this was delicious nonetheless. Hubs said it was reminiscent of a soup he really enjoys at the Purple Cafe and Wine Bar in downtown Seattle, high praise indeed.

—naples34102

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Most Helpful Critical Review

Jun 03, 2011

This was edible but too tomato-ey. I won't make it a again.

—KKH3

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49 Ratings

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Mar 03, 2007

I used this recipe as the base for a delicious tomato soup, but I used lots of fresh tomatoes as well as canned ones, as well as fresh dill weed. After cooking it and putting it in the food processor, I added some plain yogurt and heavy cream to make a creamy tomato dill soup. It is delicious!

—JENNIFER313

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Feb 09, 2009

good soup, but I made a couple of changes. First, it didn't have enough dill, so I doubled that, and I used vegetable broth instead of chicken broth. I made one more big change because I wanted it to be richer. I added 1/2 cup of half and half. I think next time I might try heavy cream next time. for the tomatoes, if you have half of them be diced and the other half be crushed, there isn't a need to puree it.

—Melanie

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Mar 06, 2004

This soup is fantastic; I have made it many times and have passed along this recipe to many friends, who also rave about this simple-to-make soup. I make triple batches of this soup in a slow cooker and freeze individual servings. This soup does freeze well and it's a real treat to have on a cold day. Fresh-tasting and hearty, this soup makes a terrific low fat and nutritious meal with some whole wheat crackers or warm crusty bread. I have found that using butter, instead of margarine, brings the soup to a new dimension.

—GVIGUE

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Dec 07, 2010

I found this recipe a couple weeks ago and I've already made it twice. It is amazingly good. There is a restaurant in town here that serves tomato dill soup that everyone raves about....well, this recipe is better. It's also a very inexpensive and satisfying meal with some fresh bread or a bagel. I leave the bay leaf out because, to me, it overpowers the dill and garlic flavors. Oh, and I double the garlic, and instead of the full can of chicken broth, I do a half can and a half can of whole milk...............CAN'T SAY ENOUGH ABOUT THIS RECIPE!!!

—saracowherd

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Jul 29, 2003

Fantastic soup! Have only had it cold so far. Wonderful body, good tomato flavor, with just enough dill to add another dimension. The only reason I down-rated this recipe was because it called for canned tomatoes...imagine how good it would taste with red summer-ripe tomatoes! (However, maybe the more concentrated taste of the canned ones actually work better!) I ended up substituting two large fresh tomatoes for one of the cans of broth. A colleague commented on how good the soup smelled...unusual for a cold souop to be so aromatic!

—HSILCOX

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Apr 01, 2009

This is the best tomato soup I ever had! The only change I made was to use italian diced tomatoes. No more can tomato soup for me!

—Serena

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Nutrition

Calories
128 kcal
6%

Carbohydrates
10.1 g
3%

Cholesterol
16 mg
5%

Fat
6.6 g
10%

Fiber
2.2 g
9%

Protein
5.4 g
11%

Sodium
963 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tomato Dill Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 128
Calories from Fat: 59

% Daily Value *
Total Fat 6.6g 10 %
Saturated Fat 3.9g 19 %
Cholesterol 16mg 5 %
Sodium 963mg 39 %
Potassium 427mg 12 %
Total Carbohydrates 10.1g 3 %
Dietary Fiber 2.2g 9 %
Protein 5.4g 11 %
** Sugars 6.8g
Vitamin A 36 %
Vitamin C 28 %
Calcium 10 %
Iron 49 %
** Thiamin < 1 %
** Niacin 14 %
** Vitamin B6 4 %
** Magnesium 2 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.