Dill Tomato Soup
Blog: www.nextinlime.com
Servings: 3
Ingredients
Seasoning Mix
- ¼ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes - adjust to your heat preference
- ½ teaspoon ground black pepper
- 1 teaspoon salt - (Note A)
- 1 bay leaf
- 1.5 teaspoons sugar - to balance the acidity
Other Ingredients
- 3 tablespoons cooking oil - any neutral oil
- 1 medium (150 g) onion - sliced
- 5 cloves garlic - chopped (not minced)
- 1 (28-ounce) can whole peeled tomatoes - I only use San Marzano tomatoes
- 2 tablespoons chopped fresh dill - plus a little extra for garnishing
- 1.5 teaspoons Worcestershire sauce
Instructions
- Have all ingredients prepped and ready before you start cooking. Tip: Use the checkboxes next to each ingredient to track your prep.
- In a bowl, combine all the ingredients listed under "Seasoning Mix" and set aside.
- Heat the oil over medium heat in a large pot. Add onion and garlic. Sauté until the onion becomes softened and translucent.
- Add the prepared seasoning mix. Sauté for 30 seconds.
- Add the whole peeled canned tomatoes with all their juices into the pot. Also add chopped fresh dill, 3 cups of water, and Worcestershire sauce.
- Bring to a boil. Then turn down the heat just enough to maintain a gentle simmer.
- Cook uncovered for 20 to 25 minutes. Crush the tomatoes with your spoon (or a potato masher) as they soften more. Stir occasionally.
- Remove the soup from the burner and discard the bay leaf. Use an immersion blender to puree the soup. Or cool it down and use a high-speed countertop blender for a smooth texture (blend in small batches). For an extra smooth mouthfeel, I pass and press the blended soup through a fine-mesh strainer.
- Return the soup to the burner over medium-low heat to warm it up. If it's thicker than you'd like, add some water. And if you'd prefer it thicker, simmer some more to reduce. Taste for salt and pepper, adjust if needed.
- Ladle into bowls, top with some chopped dill, croutons, or grated parmesan. And serve with grilled cheese sandwich and/or crusty bread. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Salt – No stock, broth, or bouillon is needed for this recipe, but if you prefer to use some instead of water, reduce the added salt. You can always adjust at the end.