Tomato Dill Soup

Tomato Dill Soup

Yummy stuff for when you have a plethora of Tomatoes

Bethany and I made this when we had more tomatoes and dill than we thought possible to use. I know the tomato season had passed on the east coast but if these flavors are some that excite you then this soup will not disappoint. It is the perfect companion to a grilled cheese sandwich or some crusty dipping bread.

  • 1 stick sweet butter
  • 3 cups of onions, peeled and sliced
  • 2 cloves of garlic
  • 1 bunch of fresh dill, finely chopped, plus dill sprigs for garnish
  • salt and freshly ground pepper
  • 1 qt. stock
  • 3 lbs. of tomatoes, seeds squeezed out
  • 1 tsp. allspice
  • grated zest of one small orange
  • sour cream, to garnish(optional)

Melt butter in soup pot. Add onions and cook over low heat, covered, until tender, about 20 minutes. Add garlic and cook for another 5 minutes. Add half of the dill, season to taste with salt and pepper and cook uncovered for another 15 minutes. Add stock, tomatoes and allspice. Bring to a boil, reduce heat, and simmer for 45 minutes. Add orange zest, remove from heat and cool slightly. Transfer soup to a food processor and puree the soup. Return to pot, add the remaining dill, and simmer for 5 minutes.
Serve soup hot or cold with a dollop of sour cream and a sprig of dill for garnish.
Makes 6 portions.


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