Tomato Dill Soup

  • Yield : 2 1/2 quarts
  • Servings : 8 - 10
  • Prep Time : 15m
  • Cook Time : 1:15 h
  • Ready In : 1:30 h

One of my favorite comfort meals is Tomato Dill Soup and Grilled Cheese.  It makes me feel sunny on a rainy day.


  • 2 T Olive Oil
  • 2 T Unsalted Butter
  • 1 Large Yellow Onion, Diced
  • 2 Carrots, Diced
  • 2 Celery Stalks, Diced
  • 1 28-ounce can Chopped Tomatoes
  • 1 28-ounce can Crushed Tomatoes or Tomato Puree
  • 6 Cups Chicken Stock
  • Sea Salt & Pepper TT
  • Pinch of Crushed Red Pepper Flakes (taste before adding more - it gets spicy fast)
  • 2 T Chopped Fresh Dil
  • 2 T Chopped Fresh Basil


Step 1

Heat olive oil and butter in stock pot. Add onion and saute about 10 minutes, stirring often, until onion is golden brown. Add carrots and celery and cook additional 10 minutes.

Step 2

Stir in tomatoes, broth and about 2 tsp salt + 1 tsp freshly ground black pepper and a PINCH of red pepper flakes.

Step 3

Bring to a boil and reduce to a simmer for about 45 minutes. Stir occasionally and leave pot uncovered.

Step 4

Remove soup from heat and puree in a blender or with an immersion blender (this can also be served chunky). Add dill & basil.

Step 5

Serve hot or chilled.

Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from Sara Foster’s Fresh Every Day.

Short Cut: Make ahead of time and store in refrigerator for up to 3 days or freeze.

Think Out of the Ice Box: Try using fresh tomatoes in the summer.  Garnish with Tarragon or Parsley.

Recipe Type:
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