A Deliciously Tasty Tomato Dill Soup Recipe
A great many people believe that tomatoes are a delicious vegetable served in countless ways across cultures. However, from a strictly botanical classification point of view, a tomato is an edible berry, a fruit, and not the vegetable most people believe it to be. In defense of this overwhelming and popular misconception, most tomato dishes tend to lean savory, so it logically (if inaccurately) made sense that the tomato would be a vegetable.
New Jersey is notorious for some of the best tomatoes due to its rocky, nutrient-rich soil. Although it seems like a skit from Saturday Night Live, New Jersey has proclaimed the tomato – an edible berry, as the Garden State’s Official State Vegetable. As someone who grew up in Northern New Jersey and munched on cherry tomatoes in the late summer months from a backyard vine, I sometimes thought these tiny red globes were as sweet as store-bought candy.
When raw, the fascinating thing about this edible berry is that a tomato is 95% water. The rest is primarily carbohydrates and minute amounts of protein and fat.
Tomatoes off the vine are divine. But vine-ripe tomatoes are also not always available. Fortunately, many brands of canned whole tomatoes work as well for this tasty tomato dill soup.
Tomatoes provide an excellent base on which to layer flavors. When paired with tomatoes, Dill creates a marriage of flavors and a complete complement to the tomato. Tomato soup – cold or hot, is one of the ways to enjoy the umami sweetness.
Getting Ready to Make this Tasty Tomato Dill Soup
While it only takes a bit more than an hour to make a tasty version of tomato dill soup, you can make it a day or so ahead as it keeps well in the refrigerator. It’s a great and comforting, satisfying, and filling soup.
- Preparation Time – 15 minutes.
- Cooking Time – About 60 minutes.
- Total time – 1 Hour – 15 minutes.
- Serves – Approximately 6 – 8.
The Ingredients Used to Craft This Deliciously Tasty Tomato Dill Soup Recipe
This Tomato Dill Soup is jam-packed with flavor created by a bouquet of fresh herbs, pureed vegetables, and broth.
- 1 Stick of Real Butter – Unsalted.
- 2 Cups of Chopped Sweet Onion.
- 2 Cups of Diced Celery.
- 2 Cups of Diced Carrots.
- 2 Teaspoons of Minced Garlic.
- 1/4 Cup of All Purpose Flour.
- 9 Cups Of Fresh Peeled, Seeded, and Chopped Tomatoes or 5 Cups of Tomato Puree.
Pro-Tip – if you plan to use canned tomatoes, select a good quality as this is the basis of the soup. - 3 Cups of Chicken Broth
Pro-tip – depending on your time or desired effort, you can use a homemade broth or, if store-bought, choose a low-sodium version. - 2 Tablespoons of Chicken Base.
- 3 Tablespoons of Fresh Dill – Chopped – if you prefer, 1 ½ Tablespoons of dried dill.
Pro-Tip – feel free to increase the fresh dill to ½ cup if you want to elevate the dill flavor in the tomato soup. - 1 ½ Teaspoons of Fresh Basil – Chopped – if you prefer, 1 ½ Tablespoons of dried basil.
- 1 ½ Teaspoons of Fresh Thyme – Chopped – if you prefer, 1 ½ Tablespoons of dried thyme.
- 1 ½ Teaspoons of Fresh Tarragon – Chopped – if you prefer, 1 ½ Tablespoons of dried tarragon.
- 1 Tablespoon of Sugar.
- 1 2/3 Cup of Heavy Whipping Cream.
Pro-Tip – This tasty tomato dill soup recipe is equally good without heavy cream. You can also choose to use whole or buttermilk as a substitute for the heavy cream – especially if you want to reduce the calories of the soup. - Salt and Pepper To Taste.
Cooking Instructions for Tomato Dill Soup
Grab a large soup pot to begin. Then –
- Melt the butter in the pot using medium heat.
- Add the chopped onion, diced carrots, celery, and minced garlic.
- Sauté these cut-up vegetables until tender.
- Remove the large soup pot from the heat and let the soup cool for three to four minutes.
- Add the mixture to a blender (or food processor or immersion blender) and puree when cooled.
- Add the pureed vegetables back into the pot and raise the temperature of the burner to medium heat.
- Add the flour and cook for about 3 minutes. When added, the flour and pureed vegetable mixture must be stirred constantly.
- Add the tomato puree or fresh tomatoes, chicken broth, and two tablespoons of chicken base to the mixture in the soup pot.
- Bring to a boil but continue to stir frequently.
- Reduce heat to simmer the soup for approximately 10 minutes.
- Add the spices – dill, basil, thyme, and tarragon. Then add the sugar and cream.
- Heat the mixture while stirring slowly.
- Do NOT bring the soup at this time to a boil.
- As soon as the soup is heated throughout – remove the pot from the hot burner or heat.
- Taste and add more salt & pepper if needed.
Toppings Suggestions for this Delicious Tomato Dill Soup
Tomato dill soup is a warm and satisfying dish that is quite versatile. For a creamy addition, add some sour cream, avocado, or shredded cheese (which will melt into the soup base.) If you are looking for some additional protein to add to the meal, top this delicious soup with crispy bacon bits or smoked chickpeas.
For those looking to add a crunchy element, tomato dill soup is a great accompaniment with goldfish crackers, pretzels pieces, and even tortilla chips, to name a few. Add some elbow macaroni, quinoa, or even your favorite rice to make a heartier dish.
FAQs
Can You Freeze Tomato Dill Soup?
Any soup that is made with a dairy thickener, like cream or milk, will likely separate (in other words, the milk proteins nine may separate (and become unhomogenized) from the rest of the tomato base) when frozen. If possible, freeze the soup without the milk or cream, and then add it to the tomato dill base soup when reheating.
If you want to freeze this tasty tomato dill soup, wait until it has cooled to room temperature. Freeze the soup in an airtight container, leaving space that allows it to expand as its molecules freeze. Don’t forget to date the container, so you know you don’t forget how long ago it was that you made the soup.
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