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root
Senior Member

Posts: 330
Registered:
February 2004

Tomato Dill Soup Thu, 12 February 2004 00:01
2 tablespoons butter
2 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can peeled and diced tomatoes
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10.5 ounce) can condensed chicken broth
1 bay leaf

Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the 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 puree the soup in small batches until smooth.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in covered pot over medium heat, be careful not to scorch.

      
Anonymous Poster

Re: Tomato Dill Soup Tue, 20 April 2004 16:15
I plan to try this but substitute the chicken broth for vegetable broth to make it vegetarian...
      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Tomato Dill Soup Thu, 23 September 2004 19:26
Can't put my finger on what it was, but this didn't excite me. I think I like a sweeter tomato soup.
      
    
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