Thursday, November 5, 2009

Tomato Dill Soup

I had some leftover fresh dill from the Chicken, Lemon and Dill with Orzo I made and wanted to use it up and something new. I asked around and was suggested this recipe. It was very flavorful and couldn't of been easier. This is certainly a go to recipe when you are wanting a quick and simple tomato soup recipe.

Orginially by The Lady & Son's Savannah Country Cookbook by Paula H. Deen, Page 26


1- 28 ounce can of crushed tomatoes or 3 cups of fresh tomatoes
1 medium onion, chopped (omitted, not an onion fan)
2 cups of chicken stock
1 teaspoon chopped garlic
1/2 cup white wine
1 teaspoon lemon pepper seasoning
3 tablespoons chopped fresh dill
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1/4 cup fresh parsley chopped


In a large pot combine first 7 ingredients. Cook on medium-high heat for 30 minutes. Add remaining ingredients and simmer for 10 minutes.


  1. I just had to comment on this recipe! I've made it at least 5 times already and I LOVE it! It's now my go-to tomato soup recipe! Easy and delicious! Thanks!

  2. I would reduce the cream to 1/4 cup and use milk for the other 2/4 cup. i had this soup and it is delicious, but it can be a little heavy with that much cream.