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.


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Tomato Dill Soup

A light and very flavourful soup for cold winter nights.


  • 45 medium leeks, chopped, white and light green parts only
  • 2 tbsp olive oil
  • Four 28-oz cans of Italian tomatoes
  • 1 qt chicken stock, preferably homemade
  • Fresh dill – 1/8 c chopped and some reserved for garnish
  • 1 tsp kosher salt
  • 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.


  • Serving Size: 8