This Tomato Dill Soup is loaded with flavor from fresh herbs, pureed vegetables, and chicken broth. It’s a great anytime comfort soup that’s also filling and satisfying.
- 1 stick real butter, unsalted
- 2 cups chopped sweet onion
- 2 cups diced carrots
- 2 cups diced celery
- 2 teaspoons minced garlic
- 1/4 cup all purpose flour
- 5 cups tomato puree (use good quality canned tomatoes such as Red Gold), or use 9 cups of fresh tomatoes that have been peeled, seeded and chopped.
- 3 cups chicken broth, homemade or low sodium canned
- 2 tablespoons chicken base
- 3 tablespoons fresh dill, chopped or 1 1/2 tablespoons dried
- 1 1/2 teaspoons fresh basil, chopped or 3/4 teaspoon dried
- 1 1/2 teaspoons fresh thyme, chopped or 3/4 teaspoon dried
- 1 1/2 teaspoons fresh tarragon, chopped or 3/4 teaspoon dried
- 1 tablespoon sugar
- 1 2/3 cups heavy whipping cream
- salt and pepper to taste
- Sour cream, optional
- Grated fresh parmesan cheese, optional
- Melt the butter in a large soup pot over medium heat. Add the onion, carrots, celery and minced garlic and saute until tender. Remove from heat and let cool for 3-4 minutes. Add to a blender or food processor and puree. Add back to the pot and return to medium heat. Add the flour and cook for about 3 minutes, stirring constantly.
- Add puree or fresh tomatoes, chicken broth and chicken base to the pot. Bring to a boil, stirring frequently. Reduce heat and simmer for about 10 minutes.
- Add dill, basil, thyme, tarragon, sugar and cream and heat through stirring slowly. Do NOT bring to a boil. As soon as soup is heated through, remove from heat. Taste and add more salt & pepper if desired.
- Serve hot in bowls. Add a dollop of sour cream or freshly grated parmesan cheese if desired.
- If you do not have chicken base, substitute with 2 Chicken bouillon cubes.
- Serving Size: 8