Tomato Dill Soup
Warm your soul with a bowl of Tomato Dill Soup, a comforting and flavorful dish that perfectly balances the tangy sweetness of tomatoes with the fresh, herby notes of dill. This easy homemade soup starts with a medley of sautéed onions, garlic, carrots, and celery for a hearty base, then layers in crushed tomatoes and rich vegetable broth for a satisfyingly velvety texture. A hint of sugar smooths out the acidity, while a swirl of optional heavy cream adds luxurious creaminess. Finished with vibrant chopped dill and served piping hot, this versatile soup is ideal for a cozy dinner or paired with crusty bread for a complete meal. Ready in just 40 minutes, it's a quick yet elegant way to brighten any day with seasonal flavors! Keywords: tomato dill soup, creamy tomato soup, homemade soup recipe, quick soup recipes, fresh dill recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 28 ounces canned crushed tomatoes
- 3 cups vegetable broth (or chicken broth)
- 2 tablespoons fresh dill, chopped
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional, for garnish)
- 4 sprigs fresh dill sprigs (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for an additional 4-5 minutes until the vegetables are slightly tender.
Pour in the crushed tomatoes and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to develop.
Stir in the chopped fresh dill, sugar (if using), salt, and black pepper. Adjust seasoning to taste.
Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blend, and return it to the pot.
If using, stir in the heavy cream to make the soup creamy and rich.
Ladle the soup into bowls and garnish with a small dollop of cream and a sprig of fresh dill for presentation.
Serve hot with crusty bread or grilled cheese on the side.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 6320 mg | 275% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 50.8 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3796 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
