This is a traditional recipe from the 1920s and 1930s.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 (28 ounce) can peeled and diced tomatoes
- ½ teaspoon dried dill weed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (10.5 ounce) can condensed chicken broth
- 1 bay leaf
Instructions
- Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in tomatoes and condensed chicken broth, and season with dill weed, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Remove from heat, and discard bay leaf. Use a food processor or blender to purée the soup in small batches until smooth. Serve immediately, or chill and serve cold.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 963 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Made it as is, but add a little fresh dill when serving. It was delicious
3.30.18 I simmered for 45 minutes, tasted, and found the dill nonexistent. Added more dill, simmered for another 10 minutes, and although subtle, you at least knew it was in there. My immersion blender worked great for blending the soup. As a child, tomato soup was always my favorite (yes, it was Campbell’s), and to this day, I still love it. Don’t have it nearly often enough, since my hubby’s not wild about it. He’ll eat it, but just don’t serve it too often. The tomato flavor in this soup is really bold and deep, and I definitely would make this one again. Knocked off one star in my rating because you couldn’t taste the dill, and this is Tomato Dill Soup, but with additional dill, this is a 5-star recipe.
Mmmmm. Used peeled fresh garden tomatoes. Best tomato soup ever.
Excellent full flavor. Nice to have a tomato soup that doesn’t taste Italian. I used half diced and half stewed tomatoes. I also added heavy cream at the end before serving. I’m glad I quadrupled the recipe because now I get to enjoy it longer.
Best soup ever
This recipe needs clarification as to exactly how much onion is needed. I used a yellow onion and only used slightly over half of the onion because the whole thing seemed like too much. The onion to tomato ratio was still too high causing it to come out more like onion soup with some tomato. Will make again but will adjust the recipe accordingly.
A great transition from the warm weather pairing of tomato and basil. Fresh dill at the end, along with a healthy grind of black pepper punctuates the overall flavor very well. Another trick is to add 1 oz. of vodka (80 proof is usually fine) at the same time as the tomatoes, allowing the alcohol to evaporate while cooking. The peppery quality of the spirit complements the sweetness of the tomato and brightness of the dill.
Very good soup…. The only thing I changed was that I added fresh dill to the pot instead of dried dill
OMG! This is fabulous! Followed the recipe exactly with the exception of not blending the soup after it was cooked. Really fresh tasting (even using canned tomatoes). A great soup for a light lunch!
I made this recipe as written except for two things. 1) I didn’t have bay leaf, so I skipped that. 2) I only let it simmer for about 20 minutes before pureeing it because it smelled good and I was hungry. 20 minutes seemed perfectly sufficient. I served this with a dollop of sour cream as another reviewer recommended, and some crackers. So easy and yummy.
This is just wonderful if you like dill. It’s great with a grilled cheese and a dollop of sour cream. I used homemade chicken stock that I had in the freezer.
Was very good but needed more dill I used fresh tomatoes I think they had to much acid and killed the dill
Okay, but we didn’t care for the dill. I want to try this again with a few changes like fresh tomatoes and basil.
Right up until the last minute I was tempted to add some cream or half-and-half to this for creaminess and extra richness. I resisted the urge and was rewarded with a bold, tomato soup that for some reason was creamy without it. I used tomatoes I had put up from my garden rather than canned (which doesn’t necessarily make this any better if you use a good quality canned tomato), fresh dill rather than dried and no bay leaf. The dill flavor was not noticeable but this was delicious nonetheless. Hubs said it was reminiscent of a soup he really enjoys at the Purple Cafe and Wine Bar in downtown Seattle, high praise indeed.
Very good soup – and very easy. We used tomatoes from the garden – picked green(because it was going to freeze) and ripened in the garage. As another reviewer said, they are probably not any better than good canned tomatoes but we needed to use them. Wanted to freeze some as another reviewer recommended but there were no leftovers!
I truly did not expect to like this. I am not in general a tomato fan. But I have to say I loved it! I used home canned tomatoes and added fresh dill and a pinch of red pepper flakes. I too was tempted to add some sort of cream but once it cooks down and you use the immersion blender on it, it becomes creamy! I will make this again.
On my Fall Soup Lineup 2012! Fresh and yummy. Used fresh dill
I love this soup and I am not a fan of regular tomato soup. Delicious!
An excellent recipe! The original recipe is very good. I make three changes which, in my opinion, makes it even better. I use a tablespoon of dill weed, “no salt added” tomatoes, and add 2 tablespoons of cream after blending the soup. Also, I suggest using an immersion blender.
Yummy! A great recipe for some end-of-summer local tomatoes! I looove dill, so that was a delicious addition for me. I wasn’t really sure about the “condensed” chicken broth, so I used regular…between that and the fact I didn’t measure, I ended up with a soup that was slightly more watery than I would like, but it’s still so tasty I don’t really care. A little dollop of sour cream will add a nice touch of richness and tang that we like with our soup, so we’re looking forward to a delicious soup with homemade bread for lunch tomorrow!!
This was great! I used fresh tomatoes, vegetable broth, and a cup of yummy homegrown basil as well. It’s awesome!