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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cafe Lily's Tomato-Dill Soup Recipe

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This recipe for Cafe Lily's Tomato-Dill Soup is from ENJOYING LIFE AND FOOD 2nd Edition, 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:  
3 T. extra virgin olive oil
1 med. onion, diced
3 garlic cloves, minced
1 c. dry vermouth
56 oz. crushed tomatoes
28-30 oz. reduced-sodium chicken broth
1 can Campbell tomato soup
3 T. sugar
1 small bunch fresh thyme, tied in a bundle
5 bay leaves
Kosher or sea salt
Coarse-ground black pepper
1 T. chopped fresh dill (or more if dried)
Directions:
Directions:
Add olive oil to a stockpot over medium heat. Add onions and saute for 4-5 min. Add garlic and saute 3-4 min. Do not brown the garlic. Add the wine, increase the heat and reduce by half. Add tomatoes, broth, thyme bundle, tomato soup, sugar, and bay leaves. Simmer 20-30 minutes. Remove thyme bundle & bay leaves. Season to taste with salt & pepper. Stir in chopped dill. Serve
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50-60 minutes
Personal Notes:
Personal Notes:
225 calories/serving

 

 

 

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