Tomato Dill Soup

Tomato Soup


  • Tomato Dill Soup
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 (28 oz) can, peeled and diced tomatoes
  • 1 (10 ½) ounce can chicken broth
  • ½ tsp dried dill weed
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 bay leaf



1. Sauté garlic and onion in pan with  a little olive oil, until tender.
2. Add tomatoes and chicken broth, and then season with dill, salt, pepper, and bay leaf.
3. Bring to a boil and then reduce heat.
4. Simmer for 45 minutes.
5. Remove from heat.
6. Remove bay leaf and transfer to a food processor or use an immersion blender to puree.
7. Serve hot or cold with fresh dill sprinkled on top.


During summer produce season, slicing raw tomatoes into salads is a delicious way to pack in those antioxidants, but when colder weather arrives, canned tomatoes make a perfect stand in for soups and stews (look for BPA free cans!). Serve this super low-cal, delicious soup hot on a cold winter’s evening, or cold on a warm summer day!  Throw in some chopped veggies – try cucumber, avocado, celery and bell peppers in summer or sauteed mushrooms and kale in winter, and you’ve got an ideal starter for any meal!

More Like This: