Tomato Dill Soup
Submitted by: rebecca93105
A creamy tomato soup, flavored with dill and thyme.
Ingredients
- 2 tablespoons butter
- 1 large sweet onion, chopped
- 2 cloves garlic, minced
- 1/4 cup finely chopped celery
- 1 28 ounce can crushed tomatoes with heavy puree
- 1/2 teaspoon dried dill, or 1 1/2 teaspoons chopped fresh dill
- 1 teaspoon dried thyme
- 2 1/2 cups chicken broth
- 1 bay leaf
- 2 teaspoons light brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup half and half
- Sour cream for garnish
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Method
In a 3 quart pot, melt butter over medium heat. Add onion, garlic, celery, and cook, stirring occasionally until tender. Stir in tomatoes, dill, thyme, chicken broth, sugar, bay leaf, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove bay leaf. Carefully transfer two cups of mixture to a blender and process on low speed until smooth. Repeat this procedure until all soup has been pureed. Return all pureed soup to pot. Add half and half and cook over medium heat until hot. Garnish with a dollop of sour cream.
Notes: When processing hot soup mixture, leave blender lid slightly ajar to allow steam to escape. My family enjoys this soup for lunch or dinner paired with either a grilled cheese or portabella mushroom sandwich.
Number of Servings: 5
Submitted by: rebecca93105 ( See all of rebecca93105 Recipes )
