Tomato Soup


  • 4 c Tomatoes, fresh or canned, crushed
  • 1 c Tomato juice
  • 2 T Dillweed, fresh (or 1T dry)
  • 1 c Half-n-half, no-fat
  • 2 T Onion, minced
  • 2 cl Garlic, minced
  • 2 T Olive oil
  • 2 T Butter
  • 2 Bouillon, chicken
  • Salt and pepper to taste
  1. Sauté onions and garlic in butter/olive oil blend over medium heat until softened, about 6 minutes. Add tomatoes, bouillon cubes, dill, salt and pepper. Cover and simmer for 10 minutes. Stir to dissolve bouillon cubes.
  2. Remove from heat and allow to cool. Place liquid in blender or food processor (you’ll have to do it in batches).
  3. Return mixture to pan and add half-n-half and gently reheat.
  4. Garnish with a small spoonful of sour cream and a fresh dill sprig. Add buttered croutons if desired.


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