Creole Tomato - Dill Soup
Tomato - Dill Soup
Tomato Dill Soup
Tomato Dill Soup
Tomato Soup With Dill

Creole Tomato - Dill Soup

4 Tbsp. (1/2 stick) unsalted butter
1/2 cup chopped onion
1/4 cup all-purpose flour
1 cup water
6 sweet ripe tomatoes, peeled, cored, and coarsely chopped (reg. tomatoes
are o.k.)
1 Tbsp. minced fresh dill
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. minced fresh parsley
1/4 tsp. freshly ground pepper
1 imported bay leaf

In a large Dutch oven, over low heat, melt butter. Raise heat to medium;
add
onion and saute until tender, about 3 minutes. Reduce heat to low. Add
flour
and stir until smooth. Cook 1 minute longer, stirring constantly.
Gradually
add water and cook until thickened and bubbly, about 5 minutes, stirring
frequently.
Add tomatoes and seasonings and bring to a boil. Cover, reduce heat, and
simmer 30 minutes. Discard bay leaf, then transfer 1/3 mixture to a
blender or
food processor and process until smooth. Repeat with remaining soup
mixture.
Reheat if necessary. Garnish with fresh dill sprigs and sour cream, if
desired. (Serves 6.)



Tomato - Dill Soup

5-6 ripe tomatoes or 1 can tomatoes (28 oz.) cut into sm. pieces (I also
add
1 sm. can tomato paste)
2-3 Tbsp. sugar, sprinkle over tomato & set aside
4 Tbsp. butter, melted, add
2 Tbsp. minced green onion, saute then add
2 Tbsp. chopped parsley
1/4 cup fill chopped or 2 Tbsp. dill weed
Salt & pepper to taste
Optional Spices:
1 tsp. minced garlic
1 tsp. sweet basil
1 tsp. chili seasoning
1/2 tsp. cayenne

Cover above and cook 10 minutes on medium heat. Add 4 cups chicken stock -
simmer 30 minutes.
Whip with wire whip, 4 cups milk and 4 tablespoons flour. Slowly pour
flour
and milk into soup, stirring slowly and simmer. Add 1 cup sour cream minus
2
tablespoons. (Save 2 tablespoons for dumplings.)


Dumplings:

2 Tbsp. sour cream
1 egg
1/2 cup flour
1 tsp. salt
Pinch of pepper

Mix and drop dumplings by level tap into soup - boil gently until
dumplings
come to top.
To serve: Put 1 spoonful sour cream in each bowl, then pour in soup. Add
dumplings over top, sprinkle with dill.



Tomato Dill Soup

3 lg. ripe tomatoes
1 med. onion
1 clove garlic
1 tsp. salt
1/4 tsp. pepper
2 sprigs fresh dill
1 Tbsp. tomato paste
1/4 cup cold water
1 cup chicken stock
3/4 cup milk/cream or plain yogurt

Peel and slice tomatoes. Slice onion. In a pan, combine first 8
ingredients.
Cover and simmer 12-15 minutes.


Tomato Dill Soup

1 1/2 cup chopped scallion, including tops
1/2 cup chopped tomatoes
3 Tbsp. chopped dill
3 tsp. sugar
3 cup chicken stock, divided
1 cup heavy cream

Saute chopped scallion in 4 tablespoons butter. Add tomatoes, dill and
sugar; cook uncovered until liquid is absorbed. Use food processor and
blend.



Tomato Soup With Dill

1-2 Tbsp. butter
1/2 cup chopped celery
1/2 cup chopped onion
1 cup water
10 3/4 oz. can condensed chicken broth
16 oz. can stewed tomatoes, undrained, cut up
1/2 tsp. sugar
1/4 tsp. dill weed
Dairy sour cream
Dill weed

Melt butter in large saucepan over medium high heat; add celery and onion.
Cook and stir 3 minutes or until tender. Stir in water, broth, tomatoes,
sugar and 1/4 teaspoon dill weed; bring to a boil. Reduce heat; simmer 15
to 20 minutes. Garnish each serving with a dollop of sour cream; sprinkle
with dill weed. 4 (1 cup) servings.


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