Fresh Tomato Dill Soup Recipes

Steps:

• In a large saucepan saute onion and garlic in oil and butter until tender. Add the tomatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste. , In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. , Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream and dill; cook over low heat just until heated through (do not boil).

Steps:

• In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
• In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery. Cook, stirring, for five minutes, and add the garlic. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni. Bring to a boil, reduce the heat and simmer for one hour. Remove the bouquet garni.
• Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes. If you want a smoother consistency, put the soup through a medium strainer.
• Stir together the yogurt, cornstarch and dill, and stir into the soup. Heat through. Add a generous amount of freshly ground pepper, taste and adjust salt. Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.

Steps:

• Melt butter in 2-quart saucepan until sizzling; add leek and garlic.
• Cook over medium-high heat, stirring occasionally, until leek is softened (3 to 5 minutes).
• Stir in tomatoes, sugar and pepper.
• Continue cooking until mixture comes to a boil (5 to 7 minutes).
• Reduce heat to low.
• Cover; cook until tomatoes are tender (8 to 10 minutes).
• Add milk, cream of mushroom soup and chopped dill.
• Continue cooking until soup is heated through (3 to 5 minutes).
• Garnish with fresh dill sprigs, if desired.

Steps:

• In a large pot, mix all ingredients together except heavy cream, parsley, Parmesan, and salt and pepper. Cook over medium heat about 30 minutes, until tomatoes are tender. Add cream, parsley, and Parmesan cheese last. Season with salt and pepper to taste. Simmer for about 10 minutes.

Steps:

• In a large saucepan, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool. , Place in a blender; cover and puree. Return to saucepan. If creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heated through. Serve warm.

Steps:

• Liquefy three cups of unpeeled red tomatoes with 2 large cloves of garlic in a blender.
• Place the liquid tomatoes and garlic in a large saucepan with chicken stock, white wine, lemon zest, fresh dill.
• Cook over medium heat 15 minutes then add cream, cheese, salt & pepper to taste.
• Simmer another 15 minutes.
• Garnish with a dollop of sour cream and dill sprig.

Steps:

• Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
• Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
• Whisk milk and cornstarch together in a bowl until dissolved.
• Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
• Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
• Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.

Steps:

• In large soup pot, add all ingredients except orange zest and half and half.
• Bring to boil, reduce heat to low and simmer for 20 minutes, stirring often.
• In batches, ladle hot soup into blender and puree until smooth.
• Return back to soup pot and add orange zest and half and half (if using).
• Bring back to simmer and serve.