Tomato Dill 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.
WHY WE LOVE THIS RECIPE
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!