Tomato Dill Soup

Yesterday was downright chilly. We even got to see a few snow flakes. But it was the kind of flurry event where if you blinked, you missed it. After running around doing errands in the cold, I was craving soup. So, after looking around in the pantry to see what I had on hand, I came up with this: Tomato Dill Soup.

What You will Need:

Can of crushed tomatoes, an onion, 2 garlic cloves,chicken stock (homemade or in a box), tomato paste, flour. dried dill weed, a bay leaf, sugar, salt and evaporated milk or heavy cream.

chop a small onion.

In a large pot, add some olive oil. Throw in the onions.

Cook over med. heat until onions are soft and start to turn brown.

Using a hand grater, grate in the garlic. You can mince the garlic, but in some dishes, such as this, I like using a hand grater because there are no clumps or pieces of garlic in the food. It seems to blend better. 

Add flour to the onions. Continue cooking for about 1 minute, stirring often.

Pour in chicken stock. 

Add tomato paste. Stir until all of the tomato paste has mixed in with the stock. Pour in crushed tomatoes.

Add dill weed, bay leaf, sugar and salt (if needed). Stir to mix well.

Cover and cook over med. low for 20 to 25 minutes. 

Remove from heat, discard bay leaf. There will be a few small chunks of tomatoes floating around in there. If you like a smooth soup, use an emulsion blender or a food processor.

I was in the mood for chunky so I skipped this step. 

Pour in evaporated milk or heavy cream, stir and serve.

Enjoy!

Tomato Dill Soup

Ingredients:

1 small onion, chopped

2 cloves of garlic, grated or minced

2 tsp. flour

4 cups chicken stock

2 cups crushed tomatoes

2tsp. dill weed or more to taste

1 bay leaf

1/4 to 1/2 tsp. sugar, depending on taste.

salt to taste if needed

1/2 cup evaporated milk or heavy cream

Directions:

In a large pot, add olive oil. Over med heat, saute onions until soft and start to turn brown. Add garlic and flour. Cook for 1 minute stirring often.

Pour in chicken stock. Add tomato paste Stir until all of the tomato paste has mixed in with the stock. Add crushed tomatoes, dill, bay leaf sugar and salt if needed. Stir well. Cover and cook on med. low for 20 to 25 minutes. 

Remove from heat and discard bay leaf. Stir in milk or heavy cream. Serve.