On a chilly day, sometimes you just want something hot, but not particularly filling. This tomato soup fits the bill perfectly. Very flavourful, it packs a lot of taste without weighing you down. And it’s a snap to make with ingredients largely to hand.


Tomato Dill Soup
Serves 8
A light and very flavourful soup for cold winter nights.
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  1. ngredients
  2. • 4-5 medium leeks, chopped, white and light green parts only
  3. • 2 tbsp olive oil
  4. • Four 28-oz cans of Italian tomatoes
  5. • One quart chicken stock, preferably homemade
  6. • Fresh dill - 1/8 c chopped and some reserved for garnish
  7. • 1 tsp kosher salt
  8. • 4 oz sharp cheddar cheese (optional)
  1. Heat the olive oil in a large stock pot over medium heat. Saute the leeks until just tender but not browned, about 3 minutes. Add the tomatoes, stock, chopped dill and salt. Simmer, uncovered, for about 20 minutes.
  2. Puree the soup using an immersion blender (or in batches in a regular blender). Adjust seasonings as required.
  3. Ladle the soup into bowls. Top with crumbled or shaved cheddar (optional, but extremely tasty!). Garnish with sprigs of dill.
Adapted from Sunday Soup by Betty Rosbottom
Adapted from Sunday Soup by Betty Rosbottom
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