You are here

Tomato Dill Soup

admin's picture
  Sweet butter 8 Tablespoon
  Yellow onions 3 Cup (48 tbs), peeled and sliced
  Garlic 2 Clove (10 gm), peeled and minced
  Dill 1 Bunch (100 gm), finely chopped
  Ground black pepper To Taste
  Chicken stock 2 Quart
  Italian tomatoes 3 Pound, drained and seeded
  Ground allspice 1 Teaspoon
  Sugar 1 Pinch
  Orange zest 1 Teaspoon, grated
  Dairy sour cream 1 Cup (16 tbs) (For Garnish)
  Salt To Taste

Melt butter in a soup pot.
Add onions and cook over low heat, covered, until tender, about 20 minutes.
Add garlic and cook for another 5 minutes.
Add half of the dill, season to taste with salt and pepper, and cook uncovered for another 15 minutes.
Add chicken stock, tomatoes, allspice and pinch of sugar.
Bring to a boil, reduce heat, cover, and simmer for 45 minutes.
Add orange zest, remove from heat, and cool slightly.
Transfer soup in batches to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc.
Puree the soup.
Return soup to the pot, add remaining dill, and simmer for 5 minutes.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2536 Calories from Fat 1472

% Daily Value*

Total Fat 167 g257%

Saturated Fat 94.4 g471.9%

Trans Fat 0 g

Cholesterol 434.4 mg144.8%

Sodium 6152.2 mg256.3%

Total Carbohydrates 196 g65.3%

Dietary Fiber 25.1 g100.5%

Sugars 69.6 g

Protein 72 g143.7%

Vitamin A 397.3% Vitamin C 325.9%

Calcium 143.3% Iron 65.7%

*Based on a 2000 Calorie diet

Tomato Dill Soup Recipe