PostHeaderIcon Tomato Dill Soup

This is my favorite recipe for tomato soup. I have made several versions of tomato soup but nothing compares to this recipe. I tried one recipe where I roasted fresh tomatoes, which took a lot more time, and it didn’t taste half as good as this recipe. My husband and I both LOVE this tomato soup. When my husband suggests this for dinner I’m always happy to oblige since it takes no time at all to make.

The last time I made this soup I served it with egg salad sandwiches. I have also served it in homemade bread bowls – that was our favorite combination! I’ll have to make the bread bowls again so I can post the recipe. Whatever you pair this soup with, it’ll be delicious!

Tomato Dill Soup

1- 28 ounce can of crushed tomatoes or 3 cups of fresh tomatoes
1 medium onion, chopped
2 cups of chicken stock
1 teaspoon chopped garlic
1/2 cup white wine
1 teaspoon lemon pepper seasoning
3 tablespoons chopped fresh dill (or 1 1/2 tablespoons dried dill)
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1/4 cup fresh parsley chopped

In a large pot combine first 7 ingredients. Cook on medium-high heat for 30 minutes. Add remaining ingredients and simmer for 10 minutes.


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