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Posts: 330
Registered: February 2004
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Tomato Dill Soup
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Thu, 12 February 2004 00:01
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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
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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.
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Re: Tomato Dill Soup
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Tue, 20 April 2004 16:15
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I plan to try this but substitute the chicken broth for vegetable broth to make it vegetarian...
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Posts: 337
Registered: February 2004
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Re: Tomato Dill Soup
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Thu, 23 September 2004 19:26
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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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