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Tomato Dill Soup Recipe

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This recipe for Tomato Dill Soup is from Ardith's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbls. margarine
2 c. peeled diced carrots
2 c. diced celery
2 tsp. minced fresh garlic
1/4 c. all purpose flour
28 oz. can of crushed tomatoes
1 1/2 c. tomato juice
1/4 c. canned tomato puree
2 c. chicken broth
2 tbls. chichen base
1 packed tbls. chopped fresh dill
3/4 tsp. dried basil
3;4 ts/ dried thyme
3'4 tsp. dried tarragon
1 tbls. sugar
1 2/3 c. cream
Directions:
Directions:
Melt margarine in large skillet over medium heat. Add carrots, celery, onions and garlic and saute until tender. Pour mixture into food processor and purree. Do not drain. Pour vegetable mixture into large soup pot and place over low heat. Add flour and stir continuously approximately 5 min. to make roux. Remove from heat and set aside.
In large sauce pan over medium-low heat, combine crushed tomatoes, 1/2 c. tomato juice and tomato puree. Add chicken broth and base and stir. Stirring constantly to blend, slowly add warm liquid to roux in soup ot. Increase heat and bring to boiling point. Reduce heat to low and simmer 10 minutes. Add dill, basil, thyme, tarragon, sugar and cream Stir to blend and warm cream Remove from heat and serve.
Top with dollops of sour cream and fresh dill.
Personal Notes:
Personal Notes:
Jerry cut this from the paper many years ago and everyone to whom we have served it, likes it.

 

 

 

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