This Tomato + Dill Soup is a tried and true recipe that I adapted from my best friend’s grandma’s own recipe. I’ve made it dozens of times at home, served it at events, and I even brought a jar along on a camping trip to the mountains – I just can’t believe it took me this long to get it on the blog! The turning of the seasons is the perfect time to give this recipe and go and test it out for yourself!
Tomato + Dill Soup
Servings: 6-8 / Prep time: 10 minutes / Cook time: 30+ minutes
+ small onion / diced
+ 2 cloves garlic / minced
+ 1/2 cup butter
+ 1/2 cup flour
+ 3 cups vegetable broth
+ 1/4 cup honey
+ 1 – 29oz can tomato sauce
+ 1 – 14oz can petite diced tomatoes
+ 1 1/2 TB dill / fresh or dried
+ 1 TB basil / fresh or dried
+ 1 tsp chili powder
+ 1/2 tsp garlic salt
+ 1/4 tsp red pepper flakes
+ few dashes of hot sauce
+ salt + pepper
1 Saute onions, garlic, butter, and a dash of salt over medium low heat in a stock pot until soft. Add flour and cook for 3 minutes stirring often to avoid burning.
2 Remove from heat and add vegetable broth and honey. Return to the burner and bring to a boil over medium high heat, still stirring often to avoid lumps.
3 Add canned tomatoes and tomato sauce to the broth mixture. Finish with herbs, spices, and salt and pepper. Simmer on low heat for at least 30 minutes, the longer the better! Finish with a drizzle of cream and fresh dill.