Tomato Dill Soup – A taste of summer to warm up your winter!
I had a difficult time making up my mind which food to post this week. It has been so busy since mid December that I have a number of photos ready but when I tasted this soup at lunch today it went right to the top of the list!
This is definitely my “go to” soup. I especially look forward to making it if I still have a mixture of tomatoes and dill leaves frozen from summer’s bounty. With the tomatoes already peeled this soup is just a matter of chopping some onions and garlic and putting things together. It only needs to simmer for a half an hour so you can make it right before you eat it.
Tomato Dill Soup – click here for recipe pdf
Tomato Dill Soup – Anne’s Favourites pg 52
1 Tbsp butter
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 Tbsp GF all purpose flour or potato starch
4 cups chicken stock, homemade or low sodium
12 medium tomatoes, peeled and chopped, 7 – 8 cups
OR 2 cans (28 oz) crushed tomatoes
2 Tbsp fresh dill or 2 tsp dry
1 Tbsp white sugar (omit sugar if using canned tomatoes)
1/4 tsp baking soda (omit if using canned tomatoes)
1 tsp salt, or to taste
1/4 tsp pepper
Cook onion and garlic in butter/olive oil mixture until soft.
- Add flour and stir until smooth.
- Slowly stir in broth and bring to a boil.
- Scald and peel tomatoes and cut into small pieces then add to broth mixture.
- Add dill, sugar, salt, pepper and baking soda.
- Simmer for 25 to 30 minutes.
- Taste and adjust seasonings.