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All Recipes » Soup & Stew Recipes » Tomato Dill Soup () 3 Vote(s)
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Senior Member

Posts: 330
February 2004

Tomato Dill Soup Wed, 11 February 2004 23:26
2 tablespoons margarine (Smart Balance)
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 low-fat 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.

[Updated on: Wed, 12 May 2004 23:50]

Senior Member

Posts: 337
February 2004

  Re: Tomato Dill Soup Fri, 21 May 2004 20:37
It was okay, but not something I'd seek out again. I like sweeter foods so this was a bit too salty/tart for me. If it had been a sweeter based tomato soup with the dill in it, I may have liked it more.
Junior Member

Posts: 13
February 2004

  Re: Tomato Dill Soup Fri, 21 May 2004 20:38
Not my favorite, the texture isn't my style.

Posts: 52
Location: Snohomish, WA
February 2004

  Re: Tomato Dill Soup Fri, 04 June 2004 12:54
3 Stars. Above 2 posters obviously stoned when eating this! Smile I hate tomato soup, but I loved this one! Only 3 stars because I cant justifing voting higher then that for a base food set that I dislike so much Smile
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