Best Simple Tomato Soup With Dill No Basil Recipes

TOMATO DILL SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
• Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

TOMATO DILL SOUP

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).

TOMATO DILL SOUP

Steps:

• Melt the butter in a large soup pot over medium heat. Add the onion, carrots, celery and minced garlic and saute until tender. Remove from heat and let cool for 3-4 minutes. Add to a blender or food processor and puree. Add back to the pot and return to medium heat. Add the flour and cook for about 3 minutes, stirring constantly.
• Add puree or fresh tomatoes, chicken broth and chicken base to the pot. Bring to a boil, stirring frequently. Reduce heat and simmer for about 10 minutes.
• Add dill, basil, thyme, tarragon, sugar and cream and heat through stirring slowly. Do NOT bring to a boil. As soon as soup is heated through, remove from heat. Taste and add more salt & pepper if desired.
• Serve hot in bowls. Add a dollop of sour cream or freshly grated parmesan cheese if desired.

SIMPLE TOMATO SOUP

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
• Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
• Lower heat and cover, simmering for 15 minutes.
• Uncover and remove thyme.
• Use an immersion or countertop blender to blend the soup until smooth.
• Allow to cool 2 minutes and serve topped with basil.
• Enjoy!

TOMATO DILL SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat.
• Add onions, carrots and celery and cook until softened, 8 to 10 minutes.
• Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute.
• Stir in flour and cook 4 to 5 minutes, stirring occasionally.
• Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes.
• Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through.
• Just before serving, stir in fresh dill.

HOMEMADE TOMATO DILL SOUP

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.

SIMPLE TOMATO SOUP WITH DILL (NO BASIL!)

Steps:

• Melt butter in a saucepan over medium heat. Add onion and garlic and cook, stirring until tender.
• Stir in the tomatoes, water, chicken base, and season with dill weed, pepper, bay leaf and optional salt.
• Bring to a boil, then reduce heat and simmer gently for 45 minutes.
• Remove from heat, and discard bay leaf.
• Use a food processor or hand blender to puree the soup in small batches until smooth.
• Serve immediately with a dollop of sour cream.
• You could chill it and serve it cold, but I have never had any leftovers to try it this way!