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Tomato-Dill Soup

What you need: 

3 tablespoon olive oil
2 cups finely chopped onion (I used Vidalia)
4 ribs celery, finely chopped
3 quarts veggie broth ( I used homemade)
1 28 oz can tomato puree
1 28 oz can crushed tomatoes in puree
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
4 teaspoon dried dill
1 teaspoon salt plus more to taste
fresh ground black pepper
chopped fresh dill for garnish

What you do: 

Heat the oil in a large soup pot. Stir the onions and celery in and saute over medium heat, stirring occasionally for about 8 minutes. Now, at this point, I processed the onion and celery, because I don't like the chunks of them in my soup, but you could leave them whole. So after I processed them, I put them back into the pot, so just leave them in if you aren't processing them. Add the rest of the ingredients, except the fresh dill, and bring to a simmer. Heat the soup at a near simmer for 20 minutes, stirring occasionally. If possible, turn off soup and let it sit for an hour. Reheat and serve, using fresh dill as a garnish.

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