Tomato Dill Soup

22 Oct

Fresh tomatoes, onion, garlic, dill, and tomato paste are simmered with heavy whipping cream.

-By Carrie (Strommen) Lennie


1 medium onion, thinly sliced
1 garlic clove, minced
2 Tbsp vegetable oil
1 Tbsp butter
3 large tomatoes, sliced
½ tsp salt
pinch pepper
1 6-oz can tomato paste
¼ cup all-purpose flour
2 cups water, divided
¾ cup heavy whipping cream, whipped
1-2 Tbsp finely minced fresh dill or 1-2 tsp dill weed


  1. In a large saucepan sauté onion and garlic in oil and butter until tender.
  2. 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.
  3. In a small bowl, combine flour and ½ cup of water; stir until smooth. Stir into saucepan.
  4. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
  5. 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.
  6. Add cream and dill; cook over low heat just until heated though (do not boil).
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Posted by on October 22, 2011 in Soups


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